This recipe for Moroccan Beet Salad brings together 6 -8 medium beets, 1 lemon, juice of, 2 cloves garlic, minced in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 6 servings.
I happen to like beets, but many in my circle of friends don’t, so I usually keep this recipe just for myself & a few guests who don’t mind a taste-experiment! It comes from the 1967 ‘so good with FRUIT’ cookbook from Better Homes and Gardens.
This salad is a twist on a classic. Pairing a tried, tested and true combination with new flavours adds some excitement in the kitchen and on the taste buds.
My mother used to make endive salad (witlof salade) in different ways; I thought I share them with you. She used to use mayonnaise but I usually use the sour cream. I would think you can use your own favorite dressing on this but I would suggest you make it a creamy one. Use as much dressing on this as you like, the 3 tablespoons are just a guide line. I sometimes cheat and buy the beets in a jar! The amount of this salad depends on the size of the endive and the beets.
This would be delicious with lamb or pork, also with curry, rice, or noodles. Use your imagination! I don’t remember where I got this, I like to collect unusual recipies.
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