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Moroccan Beet Salad

Moroccan Beet Salad
Moroccan Beet Salad is a simple, healthy and beautiful side dish to add to your dinner table. Beet salad is often served as a side dish/salad along with other salads. Because beets are so sweet, we also use them in orange smoothie, which I will post in the future.

In Morocco, we usually cook the beets in the pressure cooker. I find that baking them is much easier and it doesn’t require me to use and wash an extra pot. I try to use the least amount of dishes when I cook to same time and water as well. We have been experiencing severe drought in California, so every little water saved on my end and others could help tremendously. Ok, let’s make the beet salad!

Ingredients:

2 or 3 medium beets
2 cloves of minced garlic
2 tablespoons of rice vinegar *
3 tablespoons of extra virgin olive oil
salt and pepper to taste
1 tablespoon of fresh chopped cilantro **

* You can use the juice of one lemon instead of rice vinegar.
** The original recipe calls for parsley instead of cilantro. If cilantro is too strong for your taste, then use parsley. You can even do half parsley, half cilantro.

Directions:

Moroccan Beet Salad 1
Preheat oven to 400 F. Trim off the stems (the leaves) and the ends of the beets. Wash and scrub them to remove any dirt, then place each of them in foil.

Moroccan Beet Salad 2
Wrap the beets individually, put them on a baking sheet and bake for 40 to 50 minutes.

Moroccan Beet Salad 4
In the mean time let’s make the vinaigrette.
Mix the minced garlic, rice vinegar, and olive oil. Season with salt and pepper and set aside.

Moroccan Beet Salad 5
Once the beets are cooked, remove the foil and peel the thin skin using a butter knife.
You can wait for the beets to cool off a bit, then peel them with your hands. I prefer to use a butter knife so I don’t stain my hands and fingernails.

Moroccan Beet Salad 6
Transfer the beets to a cutting board and cut them into bite-size pieces.

Moroccan Beet Salad 7
Transfer to mixing bowl and add the vinaigrette that you prepared earlier. Allow the beets to marinate in the fridge for an hour to two.

Moroccan Beet Salad 8
Just before serving toss the beets with the chopped cilantro (or parsley).

Moroccan Beet Salad 10
Serve cold as an side dish or salad.

Moroccan Beet Salad
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Ingredients
  • 2 or 3 medium beets
  • 2 cloves of minced garlic
  • 2 tablespoons of rice vinegar *
  • 3 tablespoons of extra virgin olive oil
  • salt and pepper to taste
  • 1 tablespoon of fresh chopped cilantro **
Directions
  1. Preheat oven to 400 F. Trim off the stems (the leaves) and the ends of the beets. Wash and scrub them to remove any dirt, then place each of them in foil.
  2. Wrap the beets individually, put them on a baking sheet and bake for 40 to 50 minutes.
  3. In the mean time mix the minced garlic, rice vinegar, and olive oil. Season with salt and pepper and set aside.
  4. Once the beets are cooked, remove the foil and peel the thin skin using a butter knife.
  5. Transfer the beets to a cutting board and cut them into bite-size pieces.
  6. Transfer to a mixing bowl and add the vinaigrette that you prepared earlier. Allow the beets to marinate in the fridge for an hour to two.
  7. Just before serving toss the beets with the chopped cilantro (or parsley).
  8. Serve cold as an side dish or salad.
* You can use the juice of one lemon instead of rice vinegar.
** The original recipe calls for parsley instead of cilantro. If cilantro is too strong for your taste, then use parsley. You can even do half parsley, half cilantro.

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