This vibrant Moroccan Beet Salad is a simple yet flavorful dish that showcases the natural sweetness of beets. Seasoned with cumin, olive oil, and a touch of acidity, it’s a refreshing side dish perfect for any occasion.
Ingredients (Serves 4)
- Beets: 4 medium-sized, boiled or roasted
- Olive oil: 3 tbsp (extra virgin for the best flavor)
- Cumin powder: 1 tsp
- Lemon juice: 2 tbsp (or vinegar as an alternative)
- Garlic: 1 clove, finely minced (optional)
- Fresh parsley: 2 tbsp, finely chopped
- Salt: To taste
- Black pepper: To taste
Instructions
- Prepare the Beets:
- Boil or roast the beets until tender (about 30-45 minutes). Allow them to cool, then peel and dice them into bite-sized cubes.
- Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, cumin, minced garlic (if using), salt, and black pepper. Adjust seasoning to taste.
- Assemble the Salad:
- Place the diced beets in a mixing bowl. Pour the dressing over the beets and toss gently to coat evenly.
- Garnish and Serve:
- Sprinkle the salad with fresh parsley before serving.
- Serve chilled or at room temperature as a side dish or light appetizer.
Tips for the Perfect Beet Salad:
- Roasting enhances flavor: Roasting the beets intensifies their natural sweetness compared to boiling.
- Make ahead: This salad tastes even better after a few hours as the flavors meld together.
- Optional toppings: Add crumbled feta cheese, orange segments, or toasted nuts for extra texture and flavor.
This Moroccan Beet Salad with Cumin and Olive Oil is a delightful combination of earthy, sweet, and tangy flavors. It pairs wonderfully with grilled meats, tagines, or a simple couscous dish for an authentic Moroccan meal.
