Moroccan Beet Salad

5.00 (17)
⏱ 70 mins 🍽 6 serving(s) 🏷 Vegetable

This colourful Moroccan beet salad is a flavourful vegetable side dish. Whole beets are simmered until tender, then peeled and diced. They are dressed in a zesty mixture of fresh lemon juice, minced garlic, ground cumin and extra virgin olive oil. After marinating for a few hours, the salad is finished with a generous sprinkle of diced fresh parsley just before serving. It yields six portions and takes about 70 minutes to prepare, including cooking and cooling time.

Moroccan Beet Salad

Ingredients

  • 6 -8 medium beets
  • 1 lemon, juice of
  • 2 cloves garlic, minced
  • 1 teaspoon cumin, to taste
  • salt and black pepper
  • 4 tablespoons extra virgin olive oil
  • 1/2 cup diced fresh parsley

Method

  1. Bring water to a boil in a 3-quart saucepan.
  2. Add the beets and simmer them for about 45 minutes, or until they are tender when pierced with a fork.
  3. Allow the beets to cool, then peel them and cut the flesh into bite-size pieces.
  4. Transfer the diced beets into a serving bowl.
  5. In a separate small bowl, combine the lemon juice, minced garlic, cumin, and salt and black pepper to your liking.
  6. Whisk the olive oil into the lemon juice mixture, then pour this dressing over the beets and toss to coat thoroughly.
  7. Let the salad sit for a few hours to allow the flavours to develop.
  8. Sprinkle the diced fresh parsley over the salad just prior to serving.

Nutrition (per serving)

Sodium42300 mg

Recipe details

CategoryVegetable
Authorchia2160