This deliciously healthy SummerSalad is one of my favourites, and to think that once upon a time I didn’t even like beetroot at all, the taste of it just made me want to be sick lol, but after tasting it with the fusion of flavours put into this Moroccan vinegar dressing, I found myself converted and I’ve been addicted to it ever since.
4-5 Large, cooked and peeled Beetroot
3-4 small Spring Onion sticks (or 1 small red onion finely chopped)
1/4 batch of Parsley
Salt & Pepper to taste
2-3 tblsp Olive oil or Sunflower oil (I use 1 of each.)
2-3 tblsp Moroccan Vinegar (if you don’t have this, then you can use apple cider vinegar or white vinegar)
alternatively, you can use the juice of 1/2 a fresh lemon.
1 grated Garlic clove (optional, my family prefer it without)
First dice the washed, cooked and peeled beetroot and put into a suitable mixing bowl
Wash and slice the spring onions finely, disposing with the end root bits
Wash and chop finely the parsley and add to the mixing bowl with the beetroot & spring onion
Add the seasoning and give it a good mix
Present along side a green salad or complimented with other salads or dishes such as fish.