Adil’s Moroccan Beet Salad
Shared by a customer, this beet salad is colorful and delicious!
Medium sized saucepan
- 5 beets medium to large
- 1 cucumber
- 1 onion medium
- 1 tomato optional
- 1 tbsp olive oil
- 1 tbsp vinegar
- salt and pepper to taste
Place beets in saucepan and cover with water. Boil until tender.
Drain beets in colander and run under cold water to loosen skins. Slip skins off.
Slice beets into thin half cirlces and set aside to cool.
Peel cucumber and slice in half circles.
Slice onion in half circles to create long strips.
If using, slice tomato in thin half circles.
After beets have cooled, mix all together. Drizzle with olive oil, vinegar, and sprinkle with salt and pepper to taste. May add more olive oil and vinegar as desired.