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–+ servings
a serving bowl of marinated beet salad with homemade viniagrette.

Moroccan Beet Salad

Alewyfe
This is a simple but robustly flavorful salad, side dish, or snack. The fresh beets are roasted or simmered until just tender, then are tossed in a light and easy vinaigrette dressing flavored with earthy cumin, fresh garlic, and plenty of bright green parsley.
This wholesome beet salad can be served warm or chilled, and can be made well in advance.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Course Appetizer, Salad, Side Dish
Cuisine Middle Eastern, Moroccan, Vegan, Vegetarian
YIELD 8 servings
Calories 126 kcal

Ingredients
  

  • 2 lbs beets

Viniagrette for Beet Salad

  • ¼ cup olive oil
  • 1 ½ tbsp ground cumin seed lightly toasted, for extra flavor
  • 2 tsp ground coriander seed (optional but nice!)
  • 2 large lemons (zest and juice) about 5 tablespoons (4-6 T to taste)
  • 2 cloves garlic (peeled & minced)
  • 1 tsp honey or sugar (optional)
  • 1 ½ tsp kosher salt
  • 1 tsp black pepper preferably freshly ground

Garnish

  • ¼ cup chopped parsley (I prefer flat-leaf parsley but curly will work)

Instructions
 

Cook Beets

  • Scrub the beets well, and cook until fork tender. You can simmer them in a pot of boiling water or roast them in a 375℉ oven. Roasting is usually the slower method, and cooking time depends on the diameter of your beets (smaller beets will cook faster than large ones).
  • Let the beets cool enough to handle, then peel and slice them evenly into bite sized pieces.

Beet Salad Vinaigrette

  • Zest and juice the lemons, or measure out the lemon juice.
  • Toast the cumin and coriander seeds in a skillet for extra flavor (skip this step if you're in a hurry, but it helps bring out their flavors). Do not burn the spices or they will be bitter- toast them just until they begin to smell fragrant and immediately remove from the pan.
  • Grind the toasted spices in a blender or spice grinder (skip this step if you are using pre-ground spices. If you are using a blender, you can add the rest of the dressing ingredients after grinding the spices and blend the viniagrette to save time).
  • Peel the garlic and chop then mince it into a paste. Add a pinch of salt to the garlic on the cutting board to help keep the garlic from sticking to the knife.
  • In a pint jar or small mixing bowl, whisk or shake together the ingredients. You can also use a blender or immersion blender in a wide mouth jar.

Marinate Beet Salad

  • Mix the peeled and chopped cooked beets with the vinaigrette and toss to combine.
  • To serve cold, cover and chill for at least 30 minutes. To serve warm, let rest for 5-10 minutes to let flavors meld.

Garnish & Serve

  • Wash, pat dry, and mince the parsley. This is easiest if you tightly roll the leaves and slice them with a very sharp knife.
  • Toss the marinated beet salad with most of the chopped parsley.
  • Taste and adjust seasoning if needed. Serve in the bowl, or transfer to a clean chilled platter for serving. Garnish with the remaining chopped parsley.

Nutrition

Calories: 126kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 528mgPotassium: 449mgFiber: 4gSugar: 9gVitamin A: 217IUVitamin C: 23mgCalcium: 45mgIron: 2mg
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