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Add a photoServings: 6
Ingredients
- 2 lb Raw Beetroot
- 1 x Red onion, finely minced
- 2 x Garlic cloves, finely minced
- 4 x Ripe tomatoes
- 1 Tbsp. Minced fresh cilantro
- 1 Tbsp. Minced fresh parsley
- Â Â Black olives, to garnish
- 2 Tbsp. Balsamic vinegar
- 1/2 c. Extra virgin olive oil
- 1/2 tsp Harissa
- Â Â Salt and freshly grnd pepper
Directions
- Off Beetroot. Cook in boiling salted water 1 hour till tender. Drain and remove skins under cool running water. Thinly slice Beetroot and put in a bowl. Scatter onion and garlic over. To make dressing, whisk together vinegar, extra virgin olive oil, harissa, salt and pepper. Pour half dressing over hot Beetroot mix and mix gently. Thinly slice tomatoes and put in a bowl.
- Add in remaining dressing and mix gently. Arrange tomatoes around outside of a shallow serving dish and arrange Beetroot in center. Scatter with minced cilantro and parsley, garnish with black olives and serve.
- Yield: 4 to 6servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 6 servings | |
| Calories 208 | |
| Calories from Fat 181 | 87% |
| Total Fat 20.46g | 26% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 251mg | 7% |
| Total Carbs 6.32g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.21g | 3% |
| Protein 1.06g | 2% |
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