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 1/2 lbs beets; 2 -3 teaspoons sugar (at home I make this with Splenda); 1 large lemon, juice of; 1 tablespoon olive oil; 1/4 teaspoon cinnamon; 1/4 teaspoon cumin; 1/8 teaspoon sweet paprika (pimenton); 3 -4 tablespoons parsley; 2 teaspoons water; salt; 1 tablespoon Grand Marnier (optional)

Servings: persons

1 1/2 lbs beets
2 -3 teaspoons sugar (at home I make this with Splenda)
1 large lemon, juice of
1 tablespoon olive oil
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon sweet paprika (pimenton)
3 -4 tablespoons parsley
2 teaspoons water
salt
1 tablespoon Grand Marnier (optional)

1
Trim the the long root tip off the beets, leaving about 1/2 inch of stem on the tops. Scrub the beets rather well taking care not to damage the skin.
2
Place the cleaned beets into a large heavy saucepan filled with water and bring to a boil. Cook until the beets are cooked tender. This can vary from 30 to 60 minutes depending on the size of your beets.
3
When the beets are cooked, pour out the boiling water and run the beets under cool running water. Reduce the temperature of the beets to a point where they can be handled. The skins should be fairly loose.
4
Peel and trim the beets. Dice into bite sized cubes about 1/2 - 3/4 inches.
5
Mix together all remaining ingredients and pour over the slightly warm beets. Toss and place in the fridge for a minimum of 1 hour.

263

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 11 ingredients. The key ingredients include: 1 1/2 lbs beets, 2 -3 teaspoons sugar (at home I make this with Splenda), 1 large lemon, juice of, 1 tablespoon olive oil, 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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