Moroccan beetroot salad

Moroccan beetroot salad

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
4 beetroot
2 teaspoons sugar
1 tablespoon orange-flower water
1 teaspoon ground cumin
1 tablespoon fresh coriander or parsley, chopped
sprigs fresh coriander or flat parsley, to garnish

Method

  1. Cook beetroot in water to cover for 30–40 minutes or until tender. Drain, slip off skins under cold running water and cut into small cubes.
  2. In a bowl, combine beetroot with remaining ingredients. Cover and chill for 1 hour. Serve garnished with sprigs of coriander or flat parsley. Serve with barbecued lamb.
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