Moroccan Beetroot Salad
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INGREDIENTS
½kg beetroot
1 teaspoon salt
1 teaspoon of pepper
1 onion
fresh parsley
fresh coriander
canola oil
juice of 1 lemon, or white vinegar
DIRECTIONS
1. Place beetroot in pot, cover with water and boil for ½ an hour or until soft when pierced with a knife
2. Chop boiled beetroot, finely chop the onion and parsley too
3. Place beetroot in bowl along with 2 tablespoons of chopped onion, as well as 2 tablespoons of chopped parsley, salt, pepper, lemon juice or vinegar, 3 tablespoons of canola oil and stir. Add more oil if necessary
4. Serve on lettuce and garnish with parsley