Moroccan Beetroot And Potato Salad
Beetroot is a sugary root vegetable with a sweet and earthy flavour. Beetroot can be added to salads raw or cooked, hot or cold. This Moroccan Beetroot and Potato Salad calls for roasting and then chilling beetroot, the best of both worlds. It’s light but filling, and makes for the perfect accompaniment to a juicy roast.
This salad requires 30 minutes chilling time. For quicker serving, prepare it in advance and simply dish it up when it’s time to eat.
Preparation time 20 mins plus 30 minutes chilling time
Cooking time 40 mins
600g beetroot, peeled
2 Tbsp olive oil
500g waxy potatoes
2 spring onions, finely chopped
2 cloves garlic, finely chopped
40g flat-leaf parsley, finely chopped
3 sprigs coriander, finely chopped
100ml white wine vinegar
125ml olive oil
Pinch of cayenne pepper
Preheat the oven to 180°C. Cut beetroot into wedges and combine with oil in an ovenproof dish. Cover with foil and roast for 35 to 40 minutes or until the beetroot is tender. Allow to cool.
Meanwhile cook the potatoes in boiling water for 20 to 30 minutes or until just cooked. Drain, then refresh under cold running water. Leave to cool. Peel the potatoes, then halve and slice thinly.
Plunge the tomatoes into boiling water for one minute. Transfer to a bowl of iced water. Peel the tomatoes, cut in half, remove the seeds and dice the flesh. Add the tomato, spring onion, garlic, parsley, coriander and four tablespoons of water to the beetroot and toss to combine.
For the vinaigrette whisk the vinegar, oil and cayenne pepper, until combined, adding salt and freshly ground black pepper to taste. Stir two-thirds of the vinaigrette into the beetroot mixture and the rest into the potato. Cover then refrigerate for 30 minutes.
To serve combine the potato mixture with the beetroot mixture in a large bowl and toss lightly.