Moroccan Beet Salad Recipe

Name: Moroccan Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs beets; salt; 1/2 medium Spanish onion, diced; 4 tomatoes, skinned, seeded and diced; 2 garlic cloves, minced; 4 tablespoons Italian parsley, chopped; 4 tablespoons cilantro, chopped; 4 medium potatoes, boiled; 2 tablespoons vinegar; 8 tablespoons olive oil; salt; fresh ground black pepper; cayenne pepper; 20 black olives, for garnish

Servings: persons

2 lbs beets
salt
1/2 medium Spanish onion, diced
4 tomatoes, skinned, seeded and diced
2 garlic cloves, minced
4 tablespoons Italian parsley, chopped
4 tablespoons cilantro, chopped
4 medium potatoes, boiled
2 tablespoons vinegar
8 tablespoons olive oil
salt
fresh ground black pepper
cayenne pepper
20 black olives, for garnish

1
Cut off ends of beets. Wash well and cook in boiling salted water until tender, about 30 minutes. Drain and remove skins under running cold water. Dice.
2
Meanwhile mix together the dressing ingredients. Combine vinegar, oil, salt, pepper, and cayenne.
3
Combine beets in a salad bowl with the onion, tomato, garlic, cilantro and parsley. Pour over half the dressing, toss gently and chill for at least 30 minutes.
4
Slice the potatoes, place in a shallow bowl and toss with remaining dressing. Chill.
5
When ready to assemble, arrange beets mixture in the center of a shallow bowl and arrange potatoes in a ring around them. Garnish with olives.

434

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.

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

You need 14 ingredients. The key ingredients include: 2 lbs beets, salt, 1/2 medium Spanish onion, diced, 4 tomatoes, skinned, seeded and diced, 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

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