Moroccan beet salad
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A simple and tasty salad that goes well with grilled meat, as well as a light dinner or snack. The salad can be prepared during Lent.
I would like to offer you a very simple salad that combines beets and tomatoes. There should be approximately equal amounts of these vegetables in the salad for the taste to be harmonious. Moroccan beet salad is very good served with kebabs, and during Lent it will diversify your menu. For vegetarians, salad can be offered as breakfast or dinner.
To prepare the salad, prepare the necessary products from the list. Immediately cook the beets in a saucepan until soft or bake in the oven.
Ингредиенты
Beetroot - 2 pcs.
Tomato - 1 pc.
Onion - 1 pc.
Parsley - 1 bunch (10-30 g)
Apple cider vinegar - 2 tsp.
Olive oil - 2-3 tbsp.
Salt - to taste
Рецепт
1. Finely chop the onion, place it in a small bowl, add salt and apple cider vinegar. You can also use lemon juice.
2. Cool the boiled beets, peel and cut into large cubes. Place in a bowl.
3. Cut the tomato into small cubes and add it to the beets.
4. Add onion and chopped parsley to the bowl.
5. Salt the salad to taste, season with olive oil and stir.
6. Serve Moroccan beet salad, garnished with parsley leaves.
7. Bon appetit!