Moroccan Beet Salad

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

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 1 salad bowl

Ingredients

• 2  lbs beets
•  salt
• 1⁄2 medium Spanish onion, diced
• 4  tomatoes, skinned, seeded and diced
• 2  garlic cloves, minced
• 4  tablespoons Italian parsley, chopped
• 4  tablespoons cilantro, chopped
• 4  medium potatoes, boiled
• 2  tablespoons vinegar
• 8  tablespoons olive oil
•  salt
•  fresh ground black pepper
•  cayenne pepper
• 20  black olives, for garnish

Directions

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. Meanwhile mix together the dressing ingredients. Combine vinegar, oil, salt, pepper, and cayenne.
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. Slice the potatoes, place in a shallow bowl and toss with remaining dressing. Chill.
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.