Description
This vibrant Moroccan Beet Salad is a refreshing dish bursting with flavors of roasted beets, fresh herbs, and warm spices. Perfect as a side or a light meal, this salad is both visually stunning and delicious.
Ingredients
Scale
Roasted Beets:
- 4 medium beets (roasted or boiled, peeled, and diced)
Salad:
- 2 tablespoons red onion (finely chopped)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh cilantro (chopped)
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon white vinegar
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- Salt and black pepper to taste
Instructions
- Prepare the Salad: Place the cooked and diced beets in a large mixing bowl. Add the chopped red onion, parsley, and cilantro.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, vinegar, cumin, cinnamon, salt, and black pepper until well combined.
- Combine: Pour the dressing over the beet mixture and toss gently to coat.
- Chill: Let the salad sit for at least 15–20 minutes before serving to allow the flavors to meld.
- Serve: Serve chilled or at room temperature as a side dish.
Notes
- This salad can be made a day ahead and stored in the refrigerator.
- For extra flavor, add a pinch of orange zest or a handful of crumbled feta.
- Use gloves when handling beets to avoid staining your hands.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 7g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
