moroccan beet salad in a blue and white patterned bowl

The Only Beet Salad Recipe You’ll Ever Need

You’ll find a version of this tangy beet salad at any Moroccan feast – and for good reason: It’s so delicious and easy! It’s one of my favourite “non-recipe” recipes and can be served as part of a holiday spread or piled into a crusty loaf with tahini or hummus for the best vegan sandwich.

This salad needs to be made in advance so the beets have time to cook, cool and marinate in the fridge to soak up all that lemony and cumin-infused flavour. A splash of maple syrup (my twin sister’s go-to secret ingredient) isn’t traditional but it lends a perfectly subtle sweetness to this classic. You can roast the beets if you like, but for this salad, I prefer the smoother texture that comes from boiling them.

Related: You Will *Heart* These Moroccan Stuffed Artichokes

moroccan beet salad in a blue and white patterned bowl

Moroccan Beet Salad

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 to 8

Ingredients:
6 to 8 medium beets, or 3 to 4 large ones, tops removed
1 small red onion, halved and thinly sliced
3 Tbsp olive oil
Juice of 1 lemon (3 to 5 Tbsp lemon juice)
½ tsp cumin, or more, to taste
1 Tbsp of maple syrup
Salt and pepper, to taste
½ cup chopped fresh cilantro or parsley
Salt and black or white pepper

ingredients for moroccan beet salad on a marble countertop

Directions:
1. Bring a medium pot of water to a boil, add beets and simmer for 30 to 45 minutes, depending on their size. To test doneness, pierce with a paring knife, inserting about an inch into the beet or more for larger beets. The blade should go into the tender flesh easily without any resistance.

2. Remove beets from the pot and place them in a colander. Run them under cold water to cool slightly. Remove the skins with a paring knife and your fingers, they’ll slide off easily. (Tip: Wear food handling gloves for this step to prevent stains on your skin.) Cut beets into approximately 2-inch pieces.

boiled, sliced beets in a white bowl

3. In a large mixing bowl, add sliced beets, onions, olive oil, lemon, cumin, maple syrup, salt and pepper and mix.

Related: Bright and Bold Moroccan-Spiced Cauliflower Bites

ingredients for beet salad in a white bowl, ready to be tossed

4. Chill for at least 3 hours until the salad is cold and seasoning is absorbed. Readjust lemon, cumin and salt as necessary.

Related: How to Grow Fall Vegetables and What to Do With Them

tossed beet salad in a white bowl

5. Top with fresh cilantro or parsley before serving.

moroccan beet salad in a white bowl, ready to serve

Love Claire’s beet salad? Try her challah next!

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