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    Beetroot Moroccan Salad

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    Beetroot Moroccan Salad

    Serves: 4 as a starter


    • 500g whole beetroot in their skins
    • 1 tablespoon caster sugar
    • 1 teaspoon ground cinnamon
    • 1 tablespoon orange flower water


    1. Scrub the beetroot. Bring a large pan of salted water to the boil, and boil the beetroot until they are tender - about 20-30 minutes depending on their size and freshness. To test whether they are ready, take them out of the water and squeeze them between your hands in a cloth, rather than piercing them with a fork, which will cause them to leach colour. Retain 2 tablespoons of the cooking water.
    2. Refresh the cooked beetroot in cold water and peel them. Either grate the flesh or chop it into small dice. Mix the sugar into the retained cooking water to dissolve it, then add the cinnamon and orange flower water. Pour this mixture over the beetroot and chill well before serving.

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