Beet appetizer salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beets |
| Salt | ||
| ½ | each | Spanish onion, diced |
| 4 | eaches | Tomatoes, skinned, seeded & diced |
| 2 | tablespoons | Vinegar |
| 8 | tablespoons | Olive oil |
| Black olives | ||
| 2 | eaches | Garlic cloves, chopped |
| 4 | tablespoons | Italian parsley, chopped |
| 4 | tablespoons | Cilantro, chopped |
| 4 | mediums | Potatoes, boiled |
| Salt & pepper | ||
| Hot red pepper | ||
Directions
DRESSING
GARNISH
Cut off ends of beets. Wash well & cook in boiling salted water until tender. Drain & remove skins under running cold water. Dice.
Mix together the dressing ingredients.
Combine beets in a salad bowl with the onion, tomato, garlic cilantro & parsley. Pour over half the dressing, toss gently & chill for 30 minutes. Slice the potatoes, place in a shallow bowl & toss with remaining dressing. Chill.
When ready to assemble, arrange beets, tomato & onion in the centre of a shallow bowl & arrange potatoes in a ring around them. Garnish with olives.
Robert Carrier, "Taste of Morocco" Submitted By MARK SATTERLY On 10-17-94