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.
Cuisine:Moroccan, North African, Mediterannean, African
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
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.
If wanting to use raw beets, simple wash, peel and grate them. Toss with the dressing and herbs and serve.