Beetroot & purslane salad

Beetroot & purslane salad

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
450g beetroot
80g purslane
5 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
sea salt
freshly ground black pepper

Method

  1. The leaf vegetable purslane can be found in specialist Middle Eastern stores or found wild. Boil 450g beetroot in salted water until tender, then drain, peel and chop. Combine in a bowl with 80g purslane and season with sea salt and freshly ground black pepper. Dress with 5 tablespoons extra-virgin olive oil and 2 tablespoons white wine vinegar before serving.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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