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
- 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.
