Moroccan Beet Salad
Updated May 1, 2024
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6 to 8medium beets
- Juice of 1 lemon
- 2cloves garlic, minced
- 1teaspoon cumin, or to taste
- Salt and black pepper
- 4tablespoons extra virgin olive oil
- ½cup diced fresh parsley
Nutritional analysis per serving (6 servings)
130 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 2 grams protein; 292 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place water in a 3-quart saucepan, and bring to a boil. Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes. Cool, peel, and cut beets into bite-size pieces. Place in a serving bowl.
- Step 2
Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl. Whisk in olive oil, then toss with beets. Let sit a few hours. Just before serving, sprinkle with parsley.
Private Notes
Comments
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!
In line w some of the balsamic fans in this thread, I added sugar — mainly bec these beets had too little flavor. This problem was the quality of the beet, not the cooking method — but good to have in the back of your mind!
Surprisingly good. I didn’t have parsley and it was fine without it.
Easy and delicious, what’s not to like?