Looking for new ways to enjoy beets? Bingo, here it is. A simple Moroccan beet salad. One that is practically effortless to make. Tossed with fresh lemon juice, roasted cumin seeds, sweet red onion, and fresh herbs, this Moroccan beet salad makes a delicious and beautiful starter, side dish, or for beet lovers like me, even a main salad recipe that can be enjoyed as a healthy lunch!
Roasting beets is so simple, you basically just put them in the oven and then forgot about them until they are nice and tender. Or if you are enjoying a summer BBQ, then you may as well just grill some beets as well. The method is pretty much the same as roasting them. Just rub them with a little bit of olive oil, and seal them into a couple of sheets of tin foil. Set them on the grill with indirect heat and then let them grill away. When they are cool enough to handle, rub them with a paper towel to remove skins. Enjoy then pure or get your groove on with this Moroccan Beet Salad!
Despite all this heat we have been having this summer, I choose to roast my beets in the oven. Of course, I could boil them, but I think roasted beets taste better… sweeter. And the benefit of the roasting them in foil is that it keeps them from drying out. Which makes them just so perfect in a salad where the main feature is… well… BEETS!
Moroccan Beet Salad
- 4-5 medium beets, without greens, trimmed, leaving a little of the stem attached
- 1 small red onion, sliced
- 1 tablespoon fresh lemon juice
- 1 teaspoon cumin seeds, toasted and lightly crushed with mortar and pestle
- 1/2 teaspoon coarse salt
- Freshly ground black pepper, to taste
- 1,5 tablespoons extra-virgin olive oil
- 1 tablespoon fresh mint, coarsely chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
Preheat the oven to 425°F / 220°C.
Tightly wrap the beets in a double layer of foil and roast on a baking sheet in the middle of the over until tender when pierced with a knife, 1 to 1 1/4 hours (depending on size).
Meanwhile, fill a small bowl with cold water and add a 1/2 teaspoon of salt. Add the sliced red onions and soak them while the beets cook. This will take any their edge and make them sweeter.
In a small bowl, stir together the lemon juice, toasted cumin seeds, salt and olive oil. Let stand while the beets continue to roast.
When beets are cool enough to handle, peel them, rubbing the skin off with a paper towel, discarding stems and root ends, then cut into 1,5 cm-wide wedges.
Toss the warm beets with dressing. Drain the red onion and add to the mixture. Stir everything together well and garnish with freshly ground black pepper, plus the fresh mint and parsley. Serve warm or at room temperature.
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