Moroccan Beet Salad

On: By: Leslie Cook
Moroccan Beet Salad
Moroccan Beet Salad

Love ’em or hate ’em, that’s beets! It’s one of those veggies that inspires extreme reactions. Even people who came into the cafe and said they hated beets loved this Moroccan Beet Salad, though. With its deep color, it’s a beautiful and appetizing addition to any meal, and the natural sweetness of the beets combined with classical Middle Eastern seasonings makes this root vegetable into something very special.

Boiled and peeled beets cut in a julienne.
Boiled and peeled beets cut in a julienne.

MOROCCAN BEET SALAD
Ingredients

  • Beets, 6 large
  • Red onion, 1/4 large (3 oz.)
  • Lemon, 2 lemons, juiced (about 4 TB)
  • Extra virgin olive oil, 6 TB (if you must refrigerate before eating, use canola oil so it doesn’t solidify)
  • Salt, 2 tsp. (to taste)
  • Cumin, 2 tsp.
  • Szeged Hot Paprika, 1-2 tsp. (to taste)
  • Cilantro, 1/4-1/2 cup chopped

Directions

  1. Place whole, unpeeled beets in water to cover, bring to a boil, reduce heat to simmer, and cook until done. Don’t over-cook, but you should be able to pierce the beets easily with a fork.
  2. Cool the beets in the cooking juices and rub off the skins.
  3. Julienne the beets.
  4. Add olive oil, lemon juice, spices.
  5. Slice onions thinly into the bowl with the beets, 1″-2″ long slices.
  6. Add chopped cilantro to the bowl.
  7. Stir all together gently, adding lemon, salt and hot paprika to taste.
Julienned beets with added red onion and cilantro.
Julienned beets with added red onion and cilantro.

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