Description
This Moroccan Beet Salad is a vibrant and flavorful dish that combines earthy beets with a zesty dressing and fresh herbs. Perfect as a side dish or part of a mezze platter, this salad is a refreshing addition to any meal.
Ingredients
Scale
Ingredients:
- 4 medium beets, trimmed and scrubbed
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon ground cumin
- 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- Salt and black pepper to taste
Instructions
- Cook the Beets: Place the beets in a saucepan, cover with water, and simmer for 35–45 minutes until fork-tender. Peel and dice the beets.
- Make the Dressing: Whisk together olive oil, lemon juice, red wine vinegar, cumin, and garlic in a bowl.
- Combine Ingredients: Toss diced beets with dressing, then add parsley and mint. Season with salt and pepper.
- Chill and Serve: Refrigerate for 30 minutes to blend flavors. Serve cold or at room temperature.
Notes
- You can roast the beets for a deeper flavor.
- This salad complements grilled meats and mezze platters.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 9g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
