Serve up this light and refreshing Moroccan Beet Salad as a side dish for your next potluck or summer cookout. You have fresh beets that are seasoned with fresh parsley, cilantro, cumin, salt and pepper and a drizzle of olive oil. Naturally sweet, colorful, and one incredible salad that will stand out on the dinner table.
Beets are something I think don’t get enough attention. I grew up eating pickled beets, and boy they were tangy, vinegary, and downright addictive. So when I came across a recipe for a Moroccan Beet Salad, I knew it was a must make. The fresh lemon juice paired with the olive oil creates a very light and fresh dressing that brings the dish together. Or give my classic beet salad recipe a try!
Easy Moroccan Beet Salad
The lemon, cumin, and cilantro help to give it the Moroccan flavor that leaves your dish feeling light. Beets are naturally low in carbs, so this is a salad you don’t have to feel guilty about dishing up.
Craving More Salads
Can I Make Moroccan Beet Salad Ahead of Time
Absolutely. You can make the Moroccan Beet Salad ahead of time. Feel free to make this 24 hours in advance if you want. Just keep the beet salad in the fridge chilled until ready to serve. As the salad sits it will marinade and blend the flavors even more.
How Long Will The Beet Salad Store
The beet salad will last two to three days before it needs to be tossed. With each day you will find the beets and onions break down a bit more in the salad. But, the flavors are still incredible.
Tip for Peeling Skins From Beets
The skins should pull right off the beets. If they don’t you can grab a paper towel and rub the beets to help remove any skin left on your beets. This tip is quick and works every single time I do it.
If you leave your skins on the beets it will offer a chewy consistency to the salad which isn’t very tasty. That is why I recommend removing the skins. It truly tastes better without skins.
Cold Beet Salad
Truly this cold beet salad is perfect for your weeknight dinners, potluck gatherings, summer cookouts and more. This is a simple dish to prepare and it carries well. Great for serving a crowd, and bursting with flavor. Cold beet salad with onions is the way to go for a refreshing dish.
How to Make Moroccan Beet Salad
Grab a large stock pot and add enough water to cover your beets. You are welcome to use a pressure cooker as well. You want to bring your water to a boil and then reduce the heat and cook for around 60 minutes.
Once the beets are done, drain the beets and rinse with ice water and let the beets soak for thirty minutes.
In a pan you want to add your cumin seeds and roast them for a few minutes, constantly stirring to prevent them from burning. Then remove the seeds and use a coffee grinder and grind your seeds.
Then in a small bowl add your onions, parsley, cilantro, salt and pepper, olive oil, and lemon juice. Mix well and set aside.
By this time your beets should be cooled. Remove the skins off your beets, and then dice into 1/2 inch pieces.
Add beets to bowl, give a good stir until all coated, and refrigerate until ready to serve!
Can You Add Cheese to Beet Salad
I have been asked a few times if you could add crumbles of cheese to the beet salad. I think this would work well. You could reach for feta or even mozzarella. I would stir it in right before serving the salad. As the beet salad sits, it would color the cheese making it a purplish-pink color.
Give this salad a try today! I think you will love it if you are a fan of beets. I have made this a handful of times already this year because we can’t seem to get enough of it.
Simple ingredients, minimal prep, and a tasty and tangy salad to serve up with any dish. We pair it with pork, shrimp, chicken, and we have even done beef — such a versatile dish.
Moroccan Beet Salad
- 5 medium beets washed/scrubbed
- ½ cup minced red onion
- ¼ cup finely chopped fresh parsley
- ¼ cup finely chopped fresh cilantro
- 1 ½ tsp cumin seeds*
- 1 ¼ tsp kosher salt*
- ½ tsp freshly ground black pepper
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- Fill a large stock pot (or pressure cooker) with water, enough to cover the beets by at least 2 inches. Bring to a boil and reduce heat to medium-high (water should continue to boil). Allow the beets to cook for approximately 50-60 minutes (or 30 minutes in a pressure cooker). The beets are ready when the skin easily comes off and you can pierce the flesh with a knife or fork with no resistance.
- Drain the beets. Fill the sink or a large bowl with water and lots of ice; soak the beets for 30 minutes.
- While the beets are cooling down, heat a small frying/sauté pan over medium heat. Add cumin seeds to the pan and “roast” them for 2-3 minutes, stirring constantly. Grind the roasted cumin seeds in an electric coffee/spice mill or by hand using a mortar and pestle.
- In a small bowl, combine the red onion, parsley, cilantro, roasted ground cumin, salt, pepper, olive oil and fresh lemon juice; mix well and set aside.
- When the beets have cooled down, remove the skins (should slide right off), trim the tops/ends and cut into ½ inch (bite-sized) cubes.
- Combine the beets and the onion/herb mixture in a large bowl and gently stir until the beets are evenly coated.
- Refrigerate until ready to serve (will hold in the refrigerator for a few days). Enjoy!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.