Moroccan Beet Salad
This classic Moroccan Beet Salad is vibrant, refreshing, and packed with Mediterranean–North African flavors. Tender beets are tossed with a bright chermoula-style dressing of olive oil, lemon, garlic, and warm spices, then finished with fresh herbs. Naturally gluten-free, dairy-free, and non-spicy—perfect as a light side or mezze.
Prep time: 10 minutes
Cook time: 35–45 minutes (beets)
Total time: ~50 minutes
Servings: 4
Ingredients
4 medium beets, washed
2 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, finely minced
1/2 teaspoon ground cumin
1/4 teaspoon paprika
Salt & black pepper, to taste
2 tablespoons fresh parsley or cilantro, chopped
Optional add-ins (traditional & tasty):
1 tablespoon orange zest
1 tablespoon red wine vinegar
1 teaspoon sesame seeds or sliced olives
Instructions
Cook the beets:
Boil whole beets in salted water for 35–45 minutes until fork-tender (or roast wrapped in foil at 200°C / 400°F for ~50 minutes).
Cool, peel, and cut into cubes or slices.
Make the dressing:
In a bowl, whisk olive oil, lemon (or orange) juice, garlic, cumin, paprika, salt, and pepper.
Toss & rest:
Add beets to the dressing and gently toss.
Let sit 10 minutes so flavors meld.
Finish:
Sprinkle with fresh herbs and optional toppings. Serve at room temperature or chilled.
Tips & Variations
Authentic touch: Add a pinch of ground coriander or a splash of vinegar.
Extra freshness: Finish with chopped mint.
Protein boost: Serve alongside chickpeas or grilled halloumi.
Make ahead: Tastes even better after a few hours in the fridge.
Nutritional Information
Calories: 120 kcal
Carbs: 14 g
Fiber: 3 g
Fat: 7 g
Protein: 2 g