Years ago this easy, traditional Moroccan Beet Salad with Vinaigrette was my introduction to cooking with fresh beets. Colorful, healthy and surprisingly delicious, beetroot salad has since become a favorite addition to family and company meals. Not only do we genuinely enjoy the great flavor and natural sweetness of the beets, but I love the fact that beets are a superfood with antioxidant, anti-inflammatory, and detoxification benefits. They’re also high in Vitamin C and fiber and rich in minerals such as potassium and manganese.
Fresh beets can be boiled, steamed or roasted until tender, at which point the skin will easily slip off. In Morocco, beets are often sold by the bunch, making it difficult to select uniform-sized beetroot for even cooking. Cutting the beets into same-sized pieces will help with that, and smaller pieces also mean less cooking time and therefore better preservation of the health benefits.
The beet salad recipe below calls for roasting, a process which draws out the natural sweetness of the beets. If you’d prefer to boil or steam the beets, see the Recipe Notes for instruction.
For best flavor, allow at least an hour for chilling and marinating. Or, plan ahead and make the beet salad a day or two in advance.
Looking for another way to enjoy fresh beets? Try them in this Moroccan Beetroot Juice recipe.
Moroccan Beet Salad with Vinaigrette
- 1 lb. fresh beets
- 2 tablespoons red onion, finely chopped or slivered (optional)
- 1 tablespoon chopped fresh parsley chopped (optional)
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon lemon juice or vinegar (or more to taste)
Roast the Beets
- Preheat your oven to 425° F (220° C).
- Trim the tops off the beets, leaving short pieces of stem. Wash thoroughly and dry. If the beets aren't uniform in size, cut the larger beets into equal-sized pieces to match the smaller beets.
- Line a baking sheet or pan with a large piece of aluminum foil. Add the beets and cover with another piece of foil, crimping the edges together to tightly seal the beets within the foil.
- Place in the oven and roast until the beets are tender, about 30 minutes for smaller beets and longer for large. Test by piercing a beet with fork or sharp knife (you can do this directly through the foil); it should slide easily to the middle of the beet.
- Remove the beets from the oven and allow to cool until you can handle them. While the beets are still very warm, peel them by sliding the skins off. Rinse and drain.
Make the Beet Salad
- Slice or chop the beets (I like to dice them) and place in a large bowl.
- Add the onions, parsley, oil and lemon juice or vinegar. Season to taste with salt and pepper and stir to combine well.
- If time allows, cover and marinate in the fridge for 1 hour.
- Before serving, stir and taste for seasoning, adding a little more lemon juice, salt or pepper as desired.
- The roasting temperature and cooking time is only a guideline. There's no problem with cooking the beets alongside other foods at higher or lower temperatures; just allow extra cooking time for lower temps and watch the beets carefully at higher ones.
- No matter the cooking method, peel the beets while very warm or hot; the skins should easily slide off. Doing this under running water can be helpful.
- To boil beets: Place whole beets in a pot of salted water and bring to a boil. Cook until tender, 30 minutes or longer, removing smaller beets before larger. Drain, peel, and proceed with the recipe.
- To steam beets: Place halved or quartered beets (very small ones can be left whole) in a steamer basket set over a pot of simmering water. Cover and cook until tender, 20 to 30 minutes or longer for large beets. Peel and use in the recipe as described.
- Sometimes Moroccan Beet Salad is served with a pinch of cinnamon and sugar added. I prefer it without those additions.