Moroccan Beet Salad Recipe (2024)

I would roast those beets instead of boiling them--boiling dilutes the flavor and sweetness; roasting concentrates both. Just scrub them, peel them, & toss with a wee bit tad of olive oil, (if you prefer, you can also cut them before roasting, which will decrease roasting time considerably) spread them in a single layer on a quarter- or half-sheet pan, cover with foil, & roast at 375-400 degrees (375 if you have convection choice in your oven), for 35-45 minutes, until fork-tender

I love this salad except for the parsley. I cannot understand why one wouldn't use the beet greens which are so superior in flavor and texture and are a nutrient power house. I have done it both ways and, really, the beet greens win hands down.

I roast my beets whole (400 oven, 45 min for small, an hour or more for large) after a little scrub. The peel, bottoms and tops just slip right off after. I roast a garlic head or two while at it. Used the beet greens instead of parsley. Toasted whole cumin seeds (kept some whole) and blended the ground cumin with roasted garlic, roasted jalepeño, olive oil, lemon juice, reduced balsamic, & s&p. Added lemon zest and the whole toasted cumin. Very nice!

And for a shortcut if you happen to live near a Trader Joe's, their baby beets sous vide imported from France in the salad section are just cooked beets, nothing added - just open the pouch and season! Ditto their French lentils, also from France, which make Moroccan salad super easy, with same type vinaigrette as for beets. My lot prefers cilantro to parsley for garnish, but either works fine. One of the traditional seven salads served as appetizers in Morocco.

That may be well & fine but this salad is traditionally prepared in this manner with boiled beets, and is perfect as is. Roasting any vegetable is always delicious given the oil/salt/heat alchemy - but we eat too many roasted veggies and they are overplayed. The beauty of this recipe rests on the simple and pure flavor of the fresh boiled beet.

Would this be good served with a chunk of feta or dollop of a mild, soft cheese?

I didn't have time for the beets to sit for a few hours in the dressing. My fix was to reheat the cut-up beets in the microwave for a minute, then add the dressing to the warmed beets. That helped the beets absorb the flavors, and it was delicious.

It's also good with grated carrots added to the beets. I didn't cook them.

This salad is delicious and keeps well for a few days in the refrigerator

Definitely boil for wonderful fresh beet goodness. This is a delicious and elegant beet salad.

Sub cilantro

Cilantro

so good with mint instead of or in addition to parsley. and add a tiny bit of pomegranate molasses to the dressing :) you gotta boil the beets for this recipe. yes roasted beets are delicious, but the texture and lightness and sweetness and simplicity of boiled beets is the whole point here

so delish! cooked beets in foil in 400 degree oven. added shredded carrots for some texture and flavor and they were beautifully red. great with chicken tagine.

Yum! I sprinkled a little chèvre on top.

Five medium beets, 3 red and 2 yellow, washed, quartered and rubbed lightly with 1 T olive oil. Roasted at 375. Started with 30 min. Another note said the skin would slide off after roasting

-10/28/21Added 1t honey due to lemon bitterness; dressing tasted great. Will eat later.

I served individual portions on a bed of arugula. I steamed in the beets in my Instant Pot (pressure cooked). Extremely yummy.

If it’s too hot to turn on the oven, cook your oil-drizzled, foil-wrapped beets in your slow cooker. Timing depends on the size of the beets. Test for done ness with a squeeze.

I’ve made this several times. I love beets plain but these are next-level delicious. I think the parsley adds something (I’m a parsley lover) but I’ve also omitted parsley and it was still great. I once made this for a picnic with my friend who loves beets so much that she never dresses them up because she’s too eager to eat them. She was impressed by my Very Special (but really not at all hard to make) beets, and I was glad to bring some beety excitement to her life.

If you use beet greens in place of parsley (tho I agree, the parsley is more typically Moroccan), would you sauté/steam them first?

I have never been a beets lover but we had gorgeous organic red beets in our CSA share last week and so I set out to find a recipe my family might like. I used this recipe because it had a lot of flavors I knew my family likes and it was delicious - my teenagers had second helpings of the beets! (Yeah, just wrap your head around that for a second). I think this is a great summer dish for when the beets are perfectly fresh and in season - boiling keeps the beets light and sprightly.

Delicious beets! I used arugula and goat to mix them. It was perfect.

Amazing dish just as it is. Didn’t find that boiling beets reduced flavor. Would make again because it’s a wonderful mix of flavors.