Roasted Moroccan Beet Side Salad (Serve Cold)
This easy Moroccan beet salad is made with a few simple ingredients: roasted red beets, white or balsamic vinegar, olive oil, chopped parsley, salt, and pepper. Fresh and flavorful, it’s meant to be served cold and comes together in less than 1 hour. Makes a perfect side dish or snack!
If you like traditional Moroccan dishes like this salad, you should definitely check out this Authentic Moroccan sliced cucumber salad and Classic Moroccan tomato salad.
This one is made with roasted beets that are tossed in a simple vinaigrette and served cold.
If you’re familiar with Moroccan cuisine and culture, you know these salads are traditionally served in small bowls around a tagine or entree with lots of freshly baked bread.
Ingredients
Here’s all you’ll need to make this recipe with beets:
Instructions
Hint: If using raw beets, wash, peel and grate before moving to the next step.
Raw vs. Cooked
Because beets are such a versatile ingredient, there are many different ways to prepare them both raw and cooked.
While this Moroccan beet salad uses roasted beets, you could also keep them raw, grate them, and toss them with the same dressing and herbs.
The raw beets will give a crunchier texture, while the dressing and herbs will keep that similar flavor.
What to eat with beet salad
This salad is inspired by a beet salad I grew up eating around my grandma’s dinner table.
It goes great with a variety of other Moroccan salad recipes and entrees.
Here are some Moroccan dishes that are traditionally served with this beet salad:
Bismillah,
Roasted Moroccan Beet Side Salad (Serve Cold)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Salad, Side Dish, Snack
- Method: Roasted
- Cuisine: Moroccan, North African, Mediterannean, African
- Diet: Vegan
Description
This easy Moroccan beet salad is made with a few simple ingredients: roasted red beets, white or balsamic vinegar, olive oil, chopped parsley, salt, and pepper. Fresh and flavorful, it’s meant to be served cold and comes together in less than 1 hour. Makes a perfect side dish or snack!
Ingredients
- 4 small beets, rinsed with tops trimmed off
- 1 tbsp olive oil + 2 tbsp olive oil
- 1 tbsp white or balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp parsley, minced
Instructions
- Roast the beets (see note for raw beets). Preheat oven to 400 degrees F / 204 degrees C. Rinse the beets before drizzling with the first tbsp of oil and wrapping in aluminum foil. Bake until fork tender, about 45 minutes.
- Prep the dressing. Combine the remaining olive oil, vinegar, salt, pepper, and parsley in a salad bowl.
- Cool the beats. Allow the beets to cool before peeling and chopping.
- Assemble the salad. Add the beets to a bowl with the dressing. Toss well and chill in the fridge until ready to serve.
Notes
If using raw beets, simple wash, peel and grate them. Toss with the dressing and herbs and serve.