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    You are in: Home / Recipes / Moroccan Beet Salad Recipe
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    Moroccan Beet Salad

    Moroccan Beet Salad. Photo by Dienia B.

    1/3 Photos of Moroccan Beet Salad

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    40 mins

    30 mins

    threeovens's Note:

    Here's another way to serve beets other than the pickled or Harvard beets I usually eat.

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    Ingredients:

    Serves: 6

    Yield:

    salad b ...

    Units: US | Metric

    Directions:

    1. 1
      Cut off ends of beets. Wash well and cook in boiling salted water until tender, about 30 minutes. Drain and remove skins under running cold water. Dice.
    2. 2
      Meanwhile mix together the dressing ingredients. Combine vinegar, oil, salt, pepper, and cayenne.
    3. 3
      Combine beets in a salad bowl with the onion, tomato, garlic, cilantro and parsley. Pour over half the dressing, toss gently and chill for at least 30 minutes.
    4. 4
      Slice the potatoes, place in a shallow bowl and toss with remaining dressing. Chill.
    5. 5
      When ready to assemble, arrange beets mixture in the center of a shallow bowl and arrange potatoes in a ring around them. Garnish with olives.

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    Ratings & Reviews:

    • on August 22, 2013

      55

      canned beets, im just saying easy ,tastes great filling zwt9

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Moroccan Beet Salad

    Serving Size: 1 (426 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 373.9
     
    Calories from Fat 181
    48%
    Total Fat 20.1 g
    31%
    Saturated Fat 2.8 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 239.8 mg
    9%
    Total Carbohydrate 45.3 g
    15%
    Dietary Fiber 7.8 g
    31%
    Sugars 15.7 g
    63%
    Protein 6.5 g
    13%

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