Moroccan Beetroot Salad

2 lb Raw Beetroot
1 Red onion, finely chopped
2 Garlic cloves, finely chopped
4 Ripe tomatoes
1 tb Chopped fresh cilantro
1 tb Chopped fresh parsley
Black olives, to garnish

Dressing:
2 tb Balsamic vinegar
1/2 c Olive oil
1/2 ts Harissa
Salt and freshly ground
Pepper

Trim ends off Beetroot. Cook in boiling salted water 1 hour until tender.

Drain and remove skins under cold running water. Thinly slice Beetroot and put in a bowl. Scatter onion and garlic over. To make dressing, whisk together vinegar, olive oil, harissa, salt and pepper. Pour half dressing over warm Beetroot mixture and mix gently.

Thinly slice tomatoes and put in a bowl. Add remaining dressing and mix gently. Arrange tomatoes around outside of a shallow serving dish and arrange Beetroot in center. Scatter with chopped cilantro and parsley, garnish with black olives and serve.

Yield: 4 to 6 servings

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