MOROCCAN BEET SALAD WITH CHOPPED AVOCADO

 

MOROCCAN  BEET SALAD WITH CHOPPED AVOCADO 

|| The beet Salad is one of the most popular and ideal Moroccan food. most of which are prepared in the autumn season, Who doesn't like this delicious meal ?, where it gives a special shape and beautiful view of the main course or it can be prepared as a special snack, and the nice thing about this delicious salad is the way I Preparation is simple and easy.

So Here are the details you need to prepare this Delicious Moroccan food enjoy !

Fixings : 

• 6 medium measured cooked and peeled beetroots
• 2 avocados 
• 2 little shallots 
• 4 tablespoons olive oil 
• 2 tablespoons finely chopped fresh parsley and more for garnish, if desired
• 1 teaspoon ground cumin 
• Salt and pepper to taste 
• Juice of half a lemon
• 2 tablespoons white wine vinegar 

Strategy :

• In a gigantic supper warm the olive oil over medium warmth and incorporate the meat, the onion and the flavors. Leave for 5 to 10 minutes to delicately dull shaded the meat and sweat the onions. Blend now and again. 

• Transfer the rest of the fixings in the goulash except for the lentils, the cornflour, the coriander and the lemon wedges. Incorporate 1 liter of water, spread with a top and reduction the glow to low. Leave to stew for an hour or until the meat will be cooked. 

• Add the lentils in the goulash and spread with a spread for 20 minutes. This will empower the lentils to cook and the meat to complete cooking. 

• When the chickpeas, the meat and the lentils are cooked, in a little bowl mix the cornflour with 3 tablespoons of water and blend until smooth. Pour the cornflour mix in the feast and blend. Stew for 5 minutes until the harira thickens. Adding cornflour licenses to thicken the harira in order to give it a smooth surface. 

• Transfer the sliced coriander in the goulash and mix. Serve hot with lemon wedges.

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You can access all the articles about  Moroccan Salads recipes through this link 😇