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Moroccan Beet Salad with Citrus Vinaigrette

This vibrant Moroccan beet salad is a staple in North African cuisine, celebrated for its earthy sweetness and refreshing acidity. Fresh beets are roasted or steamed to enhance their natural flavors, then tossed in a simple yet aromatic vinaigrette featuring olive oil, lemon juice, and a touch of red onion for sharpness. A sprinkle of fresh parsley adds brightness, making this dish a perfect balance of sweet, tangy, and savory. Traditionally served as a side dish or appetizer, this salad pairs beautifully with grilled meats, tagines, or a spread of mezze. Allowing the beets to marinate enhances their depth of flavor, making this an excellent make-ahead dish for gatherings or everyday meals. Whether enjoyed warm or chilled, this salad is a nutritious and flavorful addition to any table.

Side | Starter | Moroccan | Dairy-Free | Egg-Free | Gluten-Free | Halal | Kosher | Nut-Free | Shellfish-Free | Soy-Free | Vegan | Vegetarian | Vegetable Salad | Knife | Mixing Bowl | Oven | Pot | Beetroot | Lemon Juice | Olive Oil | Onion | Parsley | Chopping | Marinating | Mixing | Roasting | Steaming | Under 1 Hour
Time to complete

Prep

15min

Cook

30min

Wait

1h

Total

1h 45min

Ingredients (Makes 4 servings)
  • 450 g (1 lb) fresh beets
  • 2 tbsp red onion, finely chopped or slivered (optional)
  • 1 tbsp fresh parsley, chopped (optional)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice or vinegar (or more to taste)
  • Salt, to taste
  • Black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 45
  • Fat: 3.5
  • Protein: 1.2
  • Carbohydrates: 6.8
  • Fiber: 2.3
Directions

Preparing the Beets

  • 1. Trim the tops off the beets, leaving a small portion of the stems. Wash thoroughly under running water, scrubbing with a stiff brush to remove any dirt. Rinse and drain.

Cooking the Beets

  • 2. If the beets vary in size, cut the larger ones into smaller pieces to match the smaller beets. Choose either roasting or steaming as your cooking method.

Roasting Method

  • 3. Preheat the oven to 220°C (425°F). Line a baking sheet with aluminum foil, place the beets on top, and cover with another piece of foil, sealing the edges tightly. Roast for 30-45 minutes, depending on size, until tender when pierced with a fork or knife.

Steaming Method

  • 4. Place the beets in a steamer basket set over a pot of simmering water. Cover and steam for about 30 minutes, until tender when pierced with a knife.

Peeling and Cutting

  • 5. Allow the beets to cool slightly until they can be handled. Under running water, slide the skins off while they are still warm. Rinse and drain. Slice or dice the beets and place them in a large bowl.

Assembling the Salad

  • 6. Add the red onion, parsley, olive oil, and lemon juice or vinegar to the bowl. Season with salt and black pepper to taste. Stir well to combine.

Marinating and Serving

  • 7. Cover and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, stir and adjust seasoning with additional lemon juice, salt, or pepper if needed.
Cookix's Secrets

Alternative Cooking Methods

  • Try boiling the beets instead of roasting or steaming for a softer texture.

Alternative Proteins

  • Top with toasted nuts or chickpeas for added protein and crunch.

Bold Flavor Enhancements

  • Incorporate orange zest or pomegranate seeds for a burst of freshness.

Complementary Flavor Pairings

  • Add crumbled feta or goat cheese for a tangy contrast.

Enhancing Flavor

  • For deeper flavor, roast the beets instead of steaming them. Roasting caramelizes their natural sugars, enhancing their sweetness.

Healthier Variation

  • Replace olive oil with a lighter dressing made from yogurt or tahini for a creamy twist.

Peeling Made Easy

  • Peel the beets while they are still warm under running water to easily remove the skins.

Seasonal Tweaks

  • In winter, add warm spices like cumin or cinnamon for a deeper flavor.

Serving Suggestions

  • Serve chilled for a refreshing summer salad or warm as a comforting side dish.