Moroccan Beet Salad

Moroccan Beet Salad

A delightful and earthy Moroccan beet salad, balancing the natural sweetness of roasted beets with a tangy olive oil and vinegar dressing. Garnished with fresh parsley, it's a perfect side dish for any occasion.

  • Cooking Time : 60 Minutes

Go Through The Below Given Recipe

Video

Ingredients

    • 4 small beets, rinsed with tops trimmed off
    • 1 tbsp olive oil (for roasting)
    • 2 tbsp olive oil (for dressing)
    • 1 tbsp white or balsamic vinegar
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 1 tbsp parsley, minced

Directions

    • Choose a Cooking Method:

      • Oven Method: Preheat the oven to 200°C (400°F). Place the beets on a sheet of aluminum foil, drizzle with 1 tbsp olive oil, and wrap them tightly in the foil. Roast in the oven for 40–50 minutes, or until the beets are tender when pierced with a fork. Allow the beets to cool slightly, then peel off the skin and cut them into cubes or slices.
      • Boiling Method: Place the beets in a large pot of water, ensuring they are fully submerged. Bring the water to a boil, then reduce to a simmer and cook for 30–40 minutes, or until tender when pierced with a fork. Drain the beets, allow them to cool slightly, then peel off the skin and cut them into cubes or slices.

    • Prepare the Dressing: In a small bowl, whisk together 2 tbsp olive oil, vinegar, salt, and pepper until well combined.

    • Assemble the Salad: Place the cooked and cut beets in a serving bowl. Pour the dressing over the beets and toss gently to coat evenly.

    • Garnish: Sprinkle the minced parsley on top for a fresh finish. Serve warm or chilled, depending on your preference.