Moroccan Beet Salad

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. 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.