Moroccan Beet Salad

  • Jul, 14 , 22
  • Shuli Madmone


This is best prepared a few hours before serving.


(Serves 2-4)

3 medium beets
2 cloves of garlic, minced
2 Tbs. chopped parsley
1/2 tsp. Whole Spice Cumin Powder Toasted
1/4 tsp. salt
1 Tbs. olive oil
Juice of 1/2 lemon
1/4 tsp. black pepper

In a 3-quart saucepan, boil some water.
Add beets and simmer until they are tender when pierced with a fork, about 40 minutes.
Cool, peel and cut beets into bite-size pieces.
Place in a serving bowl.
Add garlic, cumin, salt, olive oil, lemon juice and black pepper.
Toss and then let stand for a few hours.
Just before serving, sprinkle with parsley.


For more Moroccan warm salads, please see

»»Moroccan Zaalouk Salad (roast eggplant, tomato and bell pepper) »»Moroccan Spiced Carrot Salad