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Moroccan beetroot salad


500 g of cooked beetroot

8 walnuts

1 tablespoon lemon juice

1 tablespoon olive oil

1/2 coffee cup of chopped parsley

1 pinch of caster sugar

1 pinch ground cinnamon

salt and pepper


Cut the beets already cooked into large cubes.

In a small bowl put the lemon, olive oil, sugar, cinnamon, salt and pepper and mix it all well. Chop the nuts and mix with the beet cubes, along with the parsley.

Pour over the sauce for seasoning and serve immediately.

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