Moroccan Beet Salad Recipe

Recipe By Slurrp

Moroccan Beet Salad is a vibrant and flavorful dish that combines the earthy sweetness of beets with the tanginess of citrus and the aromatic spices of North African cuisine. This refreshing salad is packed with nutrients and is a perfect side dish or light lunch option. The beets are roasted to perfection and then tossed with a zesty dressing made with lemon juice, olive oil, cumin, and coriander. Garnished with fresh herbs and toasted almonds, this salad is a delightful combination of textures and flavors.

5
10 Rating -
Rate
55minstotal
55m.total
Moroccan Beet Salad
plan
Bookmark

ingredients serve

Ingredients for Moroccan Beet Salad Recipe

  • 0.67 Medium Beets
  • 0.33 tablespoon Olive Oil
  • 0.33 tablespoon Lemon Juice
  • 0.17 teaspoon Ground Cumin
  • 0.17 teaspoon Ground Coriander
  • As required Salt And Pepper To Taste
  • as needed Fresh Herbs, Chopped
  • as per your need Toasted Almonds, For Garnish

Directions: Moroccan Beet Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Wash and trim the beets, then wrap them individually in aluminum foil.
  • STEP 3.Place the wrapped beets on a baking sheet and roast in the oven for about 45-60 minutes, or until they are tender when pierced with a fork.
  • STEP 4.Remove the beets from the oven and let them cool. Once cooled, peel the beets and cut them into bite-sized cubes.
  • STEP 5.In a small bowl, whisk together the lemon juice, olive oil, cumin, coriander, salt, and pepper to make the dressing.
  • STEP 6.In a large mixing bowl, combine the roasted beets, dressing, and chopped fresh herbs. Toss gently to coat the beets evenly.
  • STEP 7.Garnish the salad with toasted almonds and additional fresh herbs, if desired.
  • STEP 8.Serve the Moroccan Beet Salad chilled or at room temperature.
  • STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • To save time, you can roast the beets in advance and store them in the refrigerator until ready to use.
  • If you prefer a sweeter flavor, you can drizzle some honey or maple syrup over the salad before serving.
  • Feel free to add other ingredients to the salad, such as crumbled feta cheese or sliced oranges, for extra flavor and texture.

Storage and Serving

  • Moroccan Beet Salad can be served as a side dish with grilled meats or as a light lunch option.
  • For a complete meal, you can add some cooked quinoa or couscous to the salad.
  • This salad is best served chilled or at room temperature.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
value
40
calories per serving
3 g Fat1 g Protein2 g Carbs2 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    1g
  • Carbs
    2g
  • Fiber
    2g

MacroNutrients

  • Carbs
    2g
  • Protein
    1g
  • Fiber
    2g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    44mg
  • Iron
    2mg
  • Vitamin A
    700mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    27mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    16mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    35mg
  • Manganese
    < 1mg
  • Phosphorus
    22mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp