recipe adapted from The Food Of Morocco A Journey For Food Lovers
serve 4 as a side dish
6 beetroots, boiled till tender, peeled and cut into wedges
80 ml of olive oil
1 tbs of red wine vinegar
1/2 teaspoon of cumin
1 red onion, peeled and sliced
2 tbs of chopped coriander leaves
salt and pepper to taste
Place beetroot, onion and coriander in the bowl and mix well, season with salt and pepper.
This stunning side dish goes perfectly with kebabs, grilled meat or fish.