Moroccan Beetroot (beet) Salad

Moroccan Beetroot (beet) Salad

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Moroccan Beetroot (beet) Salad it is delicious and refreshing salad to served at the start of any main meal. Subtly spiced with classic moroccan flavours, such as coriander, parsley, cumin, lemon juice, olive oil and garlic.

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Moroccan Beetroot (beet) Salad recipe - How to make Moroccan Beetroot (beet) Salad

Preparation Time:    Cooking Time:    Total Time:     Makes 4 to 5 servings
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To Be Mixed Into A Vinaigrette Dressing
1 pod garlic (lehsun) , finely chopped
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
1/4 tsp ground cumin seeds (jeera)
freshly ground black pepper powder and salt to taste

Other Ingredients
500 gms beetroot
olive oil for drizzling
1 tsp chopped parsley
1 tsp chopped coriander (dhania)
  1. Trim the ends off beetroot but don't peel them, or pierce the skin or trim the roots.
  2. Wash them and leave skin on and steam it till they are completely cooked.
  3. Remove the skin and cut into slices. Place them in a bowl.
  4. Add the dressing and stir gently to coat the dressing evenly.
  5. Cover and keep aside to marinate for atleast 1 hour prior to serve. Stir once after 30 minutes and keep aside.
  6. Transfer the salad on a serving plate sprinkle coriander, parsley and drizzle olive oil on top of the salad.
  7. Serve immediately.

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This recipe was contributed by Mamatkamal on 21 Jun 2011

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