I've always been a fan of the exceptionally tangy pickled beets as made by the Pennsylvania Dutch. As I was making this Moroccan Beet Salad yesterday, I tasted the dressing and expected something similar. However, after putting the dressing on the beets and letting it sit a few hours, I was surprised how very mild the result was. I went back and made a second batch of dressing, effectively doubling that part of the recipe. When I later served it for dinner, I was unimpressed. However, today, after sitting overnight, it is tasting better although still not as tangy as I would prefer. I would recommend doubling the dressing and making this a day ahead so it really has time to blend.
This was great! I added some sliced shallots and it was a hit at the seder! Thanks!
yummy, the first time i made it i forgot the sugar/splenda and knew something was wrong, so mixed it up again with the correct ingredients. Delicious and different.
Great recipe for beets, I increased the sugar amount to suit our tastes, also I increased all amounts slightly as I used more than 1-1/2 pounds of beets, I chilled mine for way more than 1 hour, thanks for sharing Toni!...Kitten:)