*  Exported from  MasterCook  *

                         Moroccan Beetroot Salad

Recipe By     : Lesley Mackley / Mediterranean
Serving Size  : 6    Preparation Time :2:00
Categories    : Salad

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        raw Beetroot
   1                    red onion -- finely chopped
   2                    garlic cloves -- finely chopped
   4                    ripe tomatoes
   1      tablespoon    chopped fresh cilantro
   1      tablespoon    chopped fresh parsley
                        Black olives -- to garnish
                        Dressing:
   2      tablespoons   balsamic vinegar
     1/2  cup           olive oil
     1/2  teaspoon      harissa
                        Salt and freshly ground pepper

A Book of Mediterranean Cooking by Lesley Mackley. Published by HP Books,
August 1996. Copyright Salamander Books, Ltd., 1996. Excerpt reprinted on
TVFN 1996, gourmet getaways.  [MC-editing by patH 96 Oc 10] ----- Trim ends
off Beetroot. Cook in boiling salted water 1 hour until tender.
Drain and remove skins under cold running water. Thinly slice Beetroot and
put in a bowl. Scatter onion and garlic over. To make dressing, whisk
together vinegar, olive oil, harissa, salt and pepper. Pour half dressing
over warm Beetroot mixture and mix gently.
Thinly slice tomatoes and put in a bowl. Add remaining dressing and mix
gently. Arrange tomatoes around outside of a shallow serving dish and
arrange Beetroot in center. Scatter with chopped cilantro and parsley,
garnish with black olives and serve.  Yield: 4 to 6 servings
 

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