One of the best things about traveling in Morocco was all of the tasty salads that started each meal. Normally, at least 3 or 4 or more were placed on the table along with bread. When we came home, I wanted to recreate this experience by making one of my favorites, a Moroccan beet salad. This recipe is super healthy and very easy to make.
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What Is Moroccan Beet Salad
Morocco’s temperate climate has a great deal of impact on its cuisine. Being able to grow certain crops year-round affects what Moroccans eat. One crop that grows year-round and is popular in Moroccan dishes is beets.
Not only are beets super healthy being high in fiber and vitamins, but they are super versatile. Used in a variety of Moroccan dishes, beets are opened roasted to bring out their flavors. In Moroccan salads, beets are seasoned with cumin, cilantro, and other locally sourced spices and herbs. By themselves or with other vegetables like carrots, Moroccan beets are not to be missed.
Traditionally, Moroccan beet salad is made with toasted cumin seeds. But, this is an easy beet salad recipe, so that means ground cumin works perfectly fine!
Check out some of our other Moroccan salad recipes:
Crisp Moroccan Carrot Salad With Oranges And Mint
Moroccan Cucumber Salad With Mint
Tips For Making A Beet Salad
There are a few ways to prepare beets for a beet salad. They can be roasted or boiled, then cooled and diced. But, this is an easy beet salad. I am always looking for ways to take traditional dishes and make them easier. This is particularly the case with a Moroccan salad. I like to prepare two or three different salads and serve them before a meal or as a snack. This means I am looking for easy ways to prepare all of the salads.
So, I buy my beets cooked. So. Much. Easier. You can find cooked beets in most supermarket product sections. They normally come in a package of 2-3 large beets or 5-6 small beets. They are almost shrink-wrapped in plastic.
When opening the package at home, be careful. The red liquid will squirt out everywhere. Guaranteed. I always do it over the sink rather than at the counter. And, when making beet salad – wear a dark color and use a dark kitchen towel when preparing the beet salad.
Ingredients For Moroccan Beet Salad
In addition to roasted or cooked beets, many other ingredients for this salad are typically found at home, particularly if you make salads or Moroccan food regularly.
The dressing includes olive oil (Moroccan if you have it, or any other good quality olive oil), lemon zest, and the juice of one lemon. The seasoning for the salad includes ground cumin, salt, and black pepper. Other fresh ingredients including sliced red onion, fresh cilantro (or coriander), and fresh mint. The fresh herbs can be roughly chopped.
How To Prepare A Moroccan Beet Salad
Add the olive oil, lemon zest, lemon juice, cumin, salt, and pepper to a medium-sized mixing bowl. Mix with a whisk or a fork until the cumin and salt are dissolved. Taste the dressing and adjust based on your tastes, either adding a bit more lemon juice or olive oil. It should taste fresh and balanced.
Toss the onion into the dressing to coat. Add the fresh cilantro and mint into the dressing and coat the herbs in the dressing. Next, add the beets and stir until they are blended and coated in the dressing. Add a sprig of mint for garnish.
If you prepare the salad ahead of time, prepare the salad except for the cilantro and mint, and stir in the fresh herbs just before serving. The herbs can get a bit soggy if they are in the salad in the fridge for too long.
Easy Moroccan Beet Salad
This tangy easy Moroccan beet salad is flavored with mint and cumin for a traditional Moroccan flavor.
- 1 tablespoon olive oil
- Zest of one lemon
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon ground cumin
- ⅛ teaspoon salt
- ¼ teaspoon black pepper
- ½ of a small red onion, sliced
- 2 tablespoons fresh cilantro, roughly chopped
- 2 tablespoons fresh mint, roughly chopped
- 3 large cooked beets, diced
- Add the olive oil, lemon zest, lemon juice, cumin, salt, and pepper to a medium-sized mixing bowl. Mix with a whisk or a fork until the cumin and salt are dissolved.
- Toss the onion into the dressing to coat.
- Add the fresh cilantro and mint into the dressing and coat the herbs in the dressing.
- Add the beets and stir until they are blended and coated in the dressing.
- Add a sprig of mint for garnish.
Amount Per Serving: Calories: 39Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 63mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.
FAQs – Moroccan Beet Salad
Yes. Beets are some of the healthiest vegetables you can eat. They are packed with tons of important vitamins and minerals. They are a good source of fiber and an excellent source of iron. Not only are beetroot recipes good for you, but they also taste great.
If you are putting beets on salad, you don’t have to do much to prepare them. Often times you can find pre-pealed beets in the supermarket. Otherwise, you’ll need to peel them, with can get messy.
Beet salads are great to enjoy on their own, but they also pair well with a number of proteins. If you are serving fish including salmon, a beet salad is the perfect side item. Beet salads also pair well with grilled chicken and streak.