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, this classic Moroccan beet salad recipe comes together in just under an hour, and is best served cold as a side salad or snack.
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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 what you'll need to make this Moroccan roasted beet salad:
- beets, rinsed with tops trimmed off
- olive oil
- white or balsamic vinegar
- salt
- pepper
- parsley, minced
See recipe card for quantities.
Instructions
Roast the beets (see note for raw beets). Preheat oven to 400 degrees F / 204 degrees C. Rinse the beets before adding to the center of a piece of aluminum foil large enough to wrap around them.
Drizzle with half of the olive oil, wrap aluminum foil around them and bake for 45 minutes or until fork tender (this will depend on their size).
Hint: If using raw beets, wash, peel and grate before moving to the next step.
Prep the dressing. Combine the remaining olive oil, vinegar, salt, pepper, and parsley in a salad bowl.
Assemble the salad. Peel and chop the beets before adding them to the bowl with the dressing. Toss well and serve.
Additions
There are so many ingredients that pair well with beets, so feel free to get creative and experiment with your favorites.
Here are some of my favorite, non-traditional add ins:
- Greens - add a handful of arugula or your favorite micro greens and toss them in with the dressing for a more colorful and filling salad
- Cheese - crumble in some goat, feta, or blue cheese for a creamy sharp bite
- Nuts - some walnuts, pistachios, or pecans can also add a great bite and heartiness to this beet salad
You can also add in other roasted veggies like turnips, carrots, and potatoes in this North African root vegetable salad.
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.
Equipment
The only special equipment you will need for this recipe is aluminum foil to roast the beets.
If choosing to prepare the salad raw, you will need a good quality grater to grate the raw beets.
Storage
This salad should keep fresh in the fridge in an air tight container for up to 5 days.
These ingredients don't stand up well to freezing.
What to eat with beet salad
This salad is inspired by a Moroccan beet salad I grew up eating around my grandma's dinner table.
It goes great with a variety of other Moroccan salads and entrees.
Here are some Moroccan dishes that are traditionally served with this beet salad:
Bismillah,
Cold Moroccan Beet Salad
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, this classic Moroccan beet salad recipe comes together in just under an hour, and is best served cold as a side salad or snack.
- 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
Ingredients
- 4 beets, rinsed with tops trimmed off
- 2 tbsp olive oil
- 1 tsp white or balsamic vinegar
- ½ tsp salt
- ½ tsp pepper
- 1 tsp parsley
Instructions
- Roast the beets (see note for raw beets). Preheat oven to 400 degrees F / 204 degrees C. Rinse the beets before adding to the center of a piece of aluminum foil large enough to wrap around them. Drizzle with half of the olive oil, wrap aluminum foil around them and bake for 45 minutes or until fork tender (this will depend on their size).
- Prep the dressing. Combine the remaining olive oil, vinegar, salt, pepper, and parsley in a salad bowl.
- Assemble the salad. Peel and chop the beets before adding them to the bowl with the dressing. Toss well and serve.
Notes
If wanting to use raw beets, simple wash, peel and grate them. Toss with the dressing and herbs and serve.
Keywords: beet salad