Moroccan Beet Salad

Who knew that Moroccan Beet Salad would feel like the long-lost cousin of an Indian chaats family reunion? With cumin, citrus, herbs, and a pop of sweetness, it practically taps you on the shoulder and says, "Arre yaar, I'm basically Indian… just with a passport stamp!" Bright, zesty, and full of familiar masala vibes, this salad proves that Morocco and India may be separated by miles, but their flavor game is definitely twinning

I'll be honest that I never liked beets growing up. The earthy smell, the color, the texture was not inviting to pull me in. I avoided them every time they showed up on the dining table.
But somewhere along the way, everything changed. I started experimenting with beets in different ways, adding spices, herbs, and fresh textures. This salad was the turning point. It's vibrant, tangy, lightly spiced, and so easy that I actually look forward to making it.
Now? I can eat this any day of the week, and I genuinely love beets.

Jump to:

• Why is this the best Beet Salad recipe
• Ingredients
• Step by Step Instructions
• Pro tips and tricks
• Soniya's Top Tip
• How to prepare Beets for salad
• What do you serve with this easy beet salad?
• What pairs well with beets?
• How do I make beets taste better?
• Can beet salad be made ahead of time?
• Storing
• Let us know what you think
• Moroccan Beet Salad Recipe

Why is this the best Beet Salad recipe

Our Moroccan beet salad is bursting with fresh flavors. We only use fresh herbs and spices that you can toast up before making the salad. 

We also put a fresh, modern spin on the recipe by using our Instant Pot. Not only does the pot produce great flavor, it also cuts down a lot on the time it takes to cook the beets to perfection.

Ingredients

When you want to make the best Moroccan beet salad, you'll need:

• Beets - You'll need to remove the greens and trim the stem so only a little bit is left.
• Red onion - You could use a white onion instead.
• Lemon juice - We use fresh lemon juice for the flavor but bottled could work.
• Herbs and seasonings - For flavoring, you'll need cumin seeds, salt, fresh mint, and flat-leaf parsley or cilantro.
• Extra-virgin olive oil - You could use another light oil if you don't have this available.

Check the recipe card for the exact measurements for ingredients.

Step by Step Instructions

• Wash the beets well, then trim off the root and the leafy tops.
• Pour 1 cup of water into the Instant Pot. Place the beets in a steamer basket and set it inside. No basket? Place a trivet inside and set the beets on top.
• Close the lid, set the valve to Sealing, and cook on High Pressure for 15 minutes.
• Allow a natural pressure release for 10 minutes, then manually release the remaining pressure.
• Open the lid and allow the beets to cool. Once cool, the skins will slide off easily by rubbing with a paper towel.

• While the beets cook, soak the red onions in a small bowl of cold water mixed with ½ teaspoon salt. This removes their sharp bite and makes them sweeter.

• In another bowl, mix lemon juice, crushed toasted cumin seeds, salt, and olive oil. Let this dressing rest while the beets finish cooking.
• Once the beets are cool enough to touch, peel and cut them into 1.5-cm wide wedges.
• Toss the warm beets with the dressing, add the drained onions, and mix well.
• Finish with fresh mint and cilantro.
• Serve warm or at room temperature with your favorite meals.

Pro tips and tricks

When making this fresh tasting salad, keep these tips and tricks in mind:

• Don't try to peel the beets before cooking them because it is so much easier to peel them once they are cooked.
• If you can, use fresh lemon juice and toast your own cumin seeds.
• When cutting the beets, try to make them as uniform as possible.

How to prepare Beets for salad

The first step to prepare the beets for the salad is to cook them in the Instant Pot. Once they are cool enough to handle, you will need to peel them.

You can easily peel cooked beets using a paper towel to gently remove the skin. When you have the skin removed, you can cut them into 1.5 cm-wide wedges and toss them with the dressing

What do you serve with this easy beet salad?

Beet salad pairs well with your favorite entrees. This salad is a mix of sweet, fresh, and savory flavors, so you can pair with just about any main dish you like.

You can pair them with our Crispy Gobi Manchurian for a mix of savory with fresh and sweet. It also goes great alongside our Baked Potatoes in Air Fryer recipe.

What pairs well with beets?

Beets are a great side dish to serve. You can use them to get one of our favorite flavor combos - sweet and savory - by pairing them with our Baked Potatoes in Air Fryer recipe.

They are also delicious as a topping on your favorite salad. One of favorite salads to add them to is our Autumn Apple Pecan Salad recipe.

How do I make beets taste better?

Beets get a really bad reputation for tasting bad, but it is really not deserved!

When you cook beets, the natural sweetness of the root veggie starts to pop, which gives them a nice, juicy flavor. 

And the best part is, the longer you let them cook, the sweeter they tend to get. For more information on cooking beets, you can check out our post on cooking beets.

Can beet salad be made ahead of time?

Absolutely, you can make beet salad a few days ahead of a get together or as a side dish for your nightly dinners. Just make sure you store the salad in an airtight container in the fridge.

Storing

When you store it properly in an airtight container, you can expect it to stay fresh for about 3 to 5 days. If you store it for much longer, it will start to go bad. You should plan to use the salad within a few days for the freshest flavor.

Let us know what you think

If you make this delicious recipe, let us know how it went! When you make this, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!