Moroccan beetroot salad

    3 hours 15 min

    Fresh beetroot salad

    3 people made this

    Serves: 4 

    • 500g fresh raw beetroot
    • 1/2 teaspoon paprika
    • 1 pinch cinnamon
    • 1 tablespoon sugar
    • 2 tablespoons orange blossom water
    • juice of 1/2 lemon

    Prep:15min  ›  Cook:1hr  ›  Extra time:2hr chilling  ›  Ready in:3hr15min 

    1. Wash beetroot but keep whole and unpeeled. Place in a pot, cover with water and boil for 1 hour, or until the skin can easily be pierced with a fork.
    2. Drain the beetroot, reserving the cooking water. As soon as the beetroots are cool enough to handle, remove the skin and slice into rounds.
    3. Place the beetroot in a bowl. Mix one glass of reserved cooking water with paprika, cinnamon, sugar, blossom water and lemon; pour over sliced beetroot.
    4. Keep in the fridge for at least 2 hours before serving.

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