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    Home » Recipes » Side Dishes » Classic Roasted Moroccan Beet Salad

    Classic Roasted Moroccan Beet Salad

    Aug 11, 2022 / by Salima Benkhalti / Leave a comment

    6 shares
    Jump to Recipe·Print Recipe
    A plate of Moroccan beet salad
    A plate of Moroccan beet salad

    This classic roasted Moroccan beet salad is made with roasted beets, vinegar, olive oil, parsley, salt, and pepper. It comes together in under an hour and is delicious served cold as a side salad or snack.

    A plate of Moroccan beet salad

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    If you like traditional Moroccan recipes like this salad, you should definitely check out this lentil salad and 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 beet salad:

    • beets, rinsed with tops trimmed off
    • olive oil
    • white or balsamic vinegar
    • salt
    • pepper
    • parsley, minced

    See recipe card for quantities.

    Instructions

    Ingredients to make beet salad

    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.

    beets getting wrapped in foil

    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.

    dressing for a beet salad

    Prep the dressing. Combine the remaining olive oil, vinegar, salt, pepper, and parsley in a salad bowl.

    beets sliced on a cutting board

    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

    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.

    beets getting wrapped in foil

    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.

    A plate of Moroccan beet salad

    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:

    • lentil salad
    • cucumber salad
    • tomato salad
    • grilled lamb chops
    • harissa burgers
    • chicken tajine
    • couscous
    • eggplant salad
    • stuffed trout
    • roasted pepper salad

    Enjoy,

    the name Salima
    Print

    Classic Roasted Moroccan Beet Salad

    A plate of Moroccan beet salad
    Print Recipe

    This classic roasted Moroccan beet salad is made with roasted beets, vinegar, olive oil, parsley, salt, and pepper. It comes together in under an hour and is delicious served cold as a side salad or snack. 

    • Author: Salima Benkhalti
    • 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

    Scale
    • 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

    1. 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).
    2. Prep the dressing. Combine the remaining olive oil, vinegar, salt, pepper, and parsley in a salad bowl.
    3. 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

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    Tag @salimaskitchen on Instagram and hashtag it #salimaskitchen

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    6 shares