Beet appetizer salad

Yield: 4 servings

Measure Ingredient
2 pounds Beets
\N \N Salt
½ each Spanish onion, diced
4 eaches Tomatoes, skinned, seeded & diced
2 tablespoons Vinegar
8 tablespoons Olive oil
\N \N Black olives
2 eaches Garlic cloves, chopped
4 tablespoons Italian parsley, chopped
4 tablespoons Cilantro, chopped
4 mediums Potatoes, boiled
\N \N Salt & pepper
\N \N Hot red pepper



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

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