This is a quick and easy recipe using one of the most underrated vegetables around. It puzzles me how such delicious and versatile vegetable is hated by so many. Fortunately there are also many like me who simply can't get enough it.
A little spice makes a difference to any dish and such is the case here with this stunning looking salad. The warmth fragrant cumin pairs perfectly with the tender earthy beetroot, making it a perfect side dish to go with any grilled meat or fish. I served this as a side with lamb kebabs and spiced yoghurt sauce.
P.S always wear kitchen gloves to avoid staining your hands.
recipe adapted from The Food Of Morocco A Journey For Food Lovers
serve 4 as a side dish
you'll need;
6 beetroots, boiled till tender, peeled and cut into wedges
80 ml of olive oil
1 tbs of red wine vinegar
1/2 teaspoon of cumin
1 red onion, peeled and sliced
2 tbs of chopped coriander leaves
salt and pepper to taste
Boil beetroot with plenty of salted water until tender (~1 hour). Replenish pot with hot water if it evaporate during cooking. Drain and when they are cool enough to handle, peel and cut into wedges.
Mix olive oil, red wine vinegar and cumin in a swallow bowl and mix well.
Place beetroot, onion and coriander in the bowl and mix well, season with salt and pepper.
This stunning side dish goes perfectly with kebabs, grilled meat or fish.
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