Moroccan Beet Salad Recipe

Name: Moroccan Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra virgin olive oil; 1/2 cup red wine vinegar or 1/2 cup balsamic vinegar; 1 1/2 tablespoons dark corn syrup; 1 1/2 tablespoons Dijon mustard; 1 1/2 tablespoons ground cumin; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground turmeric; 3/4 teaspoon ground cardamom; 3/4 teaspoon ground cinnamon; salt; 4 1/2 medium-large beets, with green tops; 1 1/2 cups tomatoes, peeled, seeded and chopped; 3/8 cup fresh cilantro, cleaned well, stemmed and chopped; salt and pepper

Servings: persons

1/2 cup extra virgin olive oil
1/2 cup red wine vinegar or 1/2 cup balsamic vinegar
1 1/2 tablespoons dark corn syrup
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground turmeric
3/4 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
salt
4 1/2 medium-large beets, with green tops
1 1/2 cups tomatoes, peeled, seeded and chopped
3/8 cup fresh cilantro, cleaned well, stemmed and chopped
salt and pepper

1
To prepare dressing, combine first ten ingredients in a large bowl and whisk until thoroughly combined. Makes about 3/4 cup dressing.
2
To prepare salad, wash beets well, being careful not to break open their skins. Cut off the tops, leaving a stalk of about 1 1/2 inches. Reserve green tops and set aside.
3
Place beets in a 3-quart sauce pan, cover with cold water and bring to a boil. Reduce heat to medium, cover and cook until a knife can be easily inserted and removed, about 30 minutes. Remove from heat and allow to cool in cooking water. Slip off the beef skins, trim off the tops and cut the beets into bite-size pieces.
4
Toss beets and tomatoes with 1/4 cup of the dressing. Set aside to marinate. Wash greens. Transfer greens with some water still clinging to the leaves, to a large pot over high heat. Cook, stirring, until just wilted but still bright green, about 4 minutes. Drain greens and squeeze out excess moisture. Cool slightly and chop coarsely. Transfer greens to a medium bowl. Add 1 tablespoon of the dressing and toss to coat. Season greens with salt and pepper. Arrange tomatoes and beets in the center of a platter and surround with greens. Garnish with cilantro. Pass remaining dressing separately.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup extra virgin olive oil, 1/2 cup red wine vinegar or 1/2 cup balsamic vinegar, 1 1/2 tablespoons dark corn syrup, 1 1/2 tablespoons Dijon mustard, and more.

Yes, Moroccan Beet Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Moroccan Beet Salad

How did you like this recipe?

Frequently Asked Questions