Description
A vibrant and flavorful Moroccan Beet Salad featuring tender roasted or boiled beets tossed with fresh herbs and a zesty cumin-cinnamon dressing. This refreshing side dish perfectly balances earthy beets with bright citrus and warm spices, making it a healthy and delicious addition to any meal.
Ingredients
Scale
Salad Ingredients
- 4 medium beets (roasted or boiled, peeled and diced)
- 2 tablespoons red onion (finely chopped)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh cilantro (chopped)
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- Prepare the beets: Roast or boil the beets until tender, about 45 minutes. Once cooked, peel and dice them into bite-sized pieces.
- Mix salad ingredients: In a large bowl, combine the diced beets, finely chopped red onion, chopped fresh parsley, and chopped fresh cilantro.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, ground cumin, ground cinnamon, salt, and pepper until well combined.
- Toss salad with dressing: Pour the dressing over the beet mixture and toss gently to ensure everything is evenly coated.
- Rest and serve: Let the salad sit for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature for best taste.
Notes
- For added texture and flavor, sprinkle toasted walnuts or crumbled feta cheese just before serving.
- This salad pairs wonderfully with grilled meats or can be enjoyed as a refreshing standalone side dish.
