This warm beetroot salad is one you will make again and again.
This warm beetroot salad, with flavours heightened by ground cumin, is one you will make again and again. If serving as part of a Moroccan dinner, dice the beetroot rather than cutting into wedges, so that it can be easily picked up with the fingers.
- 6 beetroot (beets)
- 80 ml (3 fl oz/ 1/3 cup) olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon ground cumin
- 1 red onion
- 2 tablespoons chopped flat-leaf (Italian) parsley
Cut the stems from the beetroot bulbs, leaving 2 cm (3/4 in) attached. Do not trim the roots. Wash well to remove all traces of soil, and boil in salted water for 1 hour, or until tender. Leave until cool enough to handle.
In a deep bowl, beat the olive oil with the vinegar, cumin and a good grinding of black pepper to make a dressing.
Wearing rubber gloves so that the beetroot juice doesn’t stain your hands, peel the warm beetroot bulbs and trim the roots. Halve them and cut into slender wedges and place in the dressing. Halve the onion, slice into slender wedges and add to the beetroot. Add the parsley and toss well. Serve warm or at room temperature.
Tip: Gloved hands are a must when handling hot beetroot. Rub gently and the skins and stem remains slip off easily.
The Little Moroccan Cookbook
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