Moroccan beetroot salad
3 hours 15 min
Fresh beetroot salad
Afiyet_olson
1 person made this
Ingredients
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
Method
Prep:15min ›
Cook:1hr ›
Extra time:2hr chilling ›
Ready in:3hr15min
- 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.
- Drain the beetroot, reserving the cooking water. As soon as the beetroots are cool enough to handle, remove the skin and slice into rounds.
- 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.
- Keep in the fridge for at least 2 hours before serving.
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