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Moroccan beet salad is a simple hearty dish and can easily be pimped to a light lunch. – Find a printable recipe below! –
I remember the red beets on a white plate on her table. Cutting beets my vision blurred with tears as I realized I would never see her work her magic again. She had been making this beet salad often for us.
I would wolf down a few secret bites before the lunch officially started and watched her working on the main dish. It looked so easy. She never looked into recipes or would bother using a scale or measuring cup. The myriads of ingredients that go into Moroccan food would come together so easily.
I put the purple beet on a white plate.
My mother-in-law, the best of all, is no more. But the taste of her hand, as you say in Morocco, is still with us sometimes.
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Traditional Moroccan Salad Made by You
Many Moroccan homemakers start preparing lunch right after breakfast. They start with roaming the market in search of the best stuff and end with getting the fresh warm flatbreads.
Back home the hanging-out German daughter-in-law snitches some of the crunchy bread and sits down at the table opposite the oven.
The show work begins. There will be washing and peeling and slicing and boiling all morning. Some people even bake their own bread, like Maroc Mama who now lives in Wisconsin. And some Germans – who still need to learn to bring together a decent dish – love to watch this magic.
Some dishes seem to take 1001 steps before they are perfect. Food is cherished in this country. It is crafted carefully and with love.
Moroccan beet salad is on the simple side. Just one main ingredient, boiled and peeled. Then the vinaigrette. Period. (You will find a printable recipe below!)
I’m a recipe tweaker throughout. I leave out the cumin from the traditional recipe because I don’t like it in salads and prefer sunflower oil over olive oil. In Morocco, beets are cut into dices while I prefer slices. My Turkish friend grates the beet.
I found that some feta cheese is the perfect companion as the salty taste matches the earthy beet flavor.
Feta and rocket are not used in the traditional Moroccan recipe. But the white cheese and the green leaves look beautiful on the red beet and make the salad more filling so it makes a nice lunch. Otherwise, it is a perfect side dish for beef, panfish, or spinach and eggs if you prefer a vegetarian dish.
Try Baghrir – Moroccan Yeast pancakes soaked in butter and honey if you fancy something sweet for dessert.
Moroccan Beet Salad (2 Servings)
– You will find a printable recipe below! –
Ingredients:
- 3 or 4 beets, appr. 250 g
- 4 Tbsp sunflower oil (or olive oil)
- 2 Tbsp white vinegar
- Salt
- Pepper
- Cumin (optional)
- 1-2 Tsp sugar
- 1 Tsp mustard
- Italian parsley, chopped
- 1 small onion or scallion
- 100 g Feta cheese (optional)
- A handful of rocket (or lamb’s lettuce or some spinach leaves) (optional)
Instructions:
- Cut off the stems of the beet. Boil the beets for about 30 minutes. Add some salt 5 minutes before done. Let the beets cool and peel them. Alternatively, use vacuumed boiled and peeled beet which is ready to use.
- Dice, grate or slice the beets. (I prefer slices because they look nice and take on more sauce.) Place the beet on a plate.
- Mix oil, vinegar, salt, pepper, sugar, and mustard in a bowl and beat until the mixture is creamy. Add the parsley.
- Peel and dice the onion OR wash and cut the scallion. (I prefer scallions because they are milder and add a dash of color.) Add it to the sauce.
- Optional: Dice or crumble the cheese. Wash the leaves.
- Pour the sauce vinaigrette over the beet. Optional: Place the cheese and salad leaves on top.
You can easily prepare this salad ahead of time if you leave out the green leaves and put it into the fridge. Make sure to get it out one hour before serving and add the salad leaves only then.
Why not serve it with Easy Homemade Pizza? Prepare the salad when you wait for the dough to rise. Then, put it aside when you make the pizza. This salad can wait.
I will always be serving red beet on a white plate. Thinking of someone special.
Don’t forget to download my compilation of Top Resources to Master Moroccan Cooking! Get all the resources I used to learn to cook Moroccan dishes from scratch, most of which are free!
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Print the recipe right here:
Moroccan Beet Salad
Cook Time 30 minutes
Servings 2 people
Ingredients
- 3 - 4 beets appr. 250 g
- 4 Tbsp sunflower oil (or olive oil)
- 2 Tbsp white vinegar
- Salt
- Pepper
- 1-2 Tsp sugar
- 1 Tsp mustard
- 1 small onion or scallion
- 100 g Feta cheese optional
- A handful of rocket optional
- Handful Italian Parsley chopped
Instructions
Cut off the stems of the beet. Boil the beets for about 30 minutes. Add some salt 5 minutes before done. Let the beets cool and peel them.
Alternatively, use vacuumed boiled and peeled beet, ready to use.
Dice or slice the beets. Place the beet on a plate.
Mix oil, vinegar, salt, pepper, sugar, and mustard in a bowl and beat until the mixture is creamy. Add the parsley.
Peel and dice the onion OR wash and cut the scallion.
Optional: Dice or crumble the cheese. Wash the rocket or salad.
Pour the sauce vinaigrette over the beet.
Optional: Place the cheese and salad leaves on top.
Do you like easy, delicious and Moroccan? It can’t get any easier than this: Easiest Homemade Marinated Olives. I’m not even sure if this can be called a recipe! It’s rather an appetizer hack from Morocco.
Images: Depositphotos (affiliate link)
