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.

a bowl of Moroccan beet salad

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.

Bowls of oil, salt, vinegar, and more

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

beets getting wrapped in foil
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.
parsley vinaigrette in a bowl
Prep the dressing. Combine the remaining olive oil, vinegar, salt, pepper, and parsley in a salad bowl.

Hint: If using raw beets, wash, peel and grate before moving to the next step.

roasted beets in aluminum foil
Cool the beats. Allow the beets to cool before peeling and chopping.
a bowl of Moroccan beet salad
Assemble the salad. Add the beets to a bowl with the dressing. Toss well and chill in the fridge until ready to 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.

a bowl of Moroccan 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.

A plate of Moroccan beet salad

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 bowl 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:

Bismillah,

Salima written in cursive
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A plate of Moroccan beet salad

Cold Moroccan Beet Salad

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  • 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

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, this classic Moroccan beet salad recipe comes together in just under an hour, and is best served cold as a side salad or snack.


Ingredients

Scale
  • 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

  1. 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.
  2. Prep the dressing. Combine the remaining olive oil, vinegar, salt, pepper, and parsley in a salad bowl.
  3. Cool the beats. Allow the beets to cool before peeling and chopping.
  4. 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.