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Moroccan Beet Salad

Moroccan beet salad is a refreshing, sweet and savory dish loaded with fresh mint, bright citrus, and earthy flavors that are sure to delight your toughest critics. This wholesome dish is one you will not only love eating, but you will love serving to your family since it’s loaded with good for you ingredients.

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 Moroccan beetroot salad/ Beet salad

What is Moroccan Salad with Beets

Moroccan salad with beets combines the sweet root vegetable with the citrus and mint flavors of the traditional cuisine. 

Mint and orange are common combinations in many Moroccan recipes. Our salad uses a more traditional dressing recipe, but we replace orange juice that is often used with lemon juice. 

The results are a somewhat sweet and somewhat savory salad with some earthy undertones.

Moroccan Beet Salad Video 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.

Moroccan beetroot salad/ Beet salad

Moroccan Beet Salad Ingredient

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.

How to make Beet Salad    

Moroccan beetroot salad step by step instructions

  • First, wash the beets and trim off both the root and the leafy top part.
  • Next, pour one cup of water into the inner pot of the Instant Pot. Place the prepared beets into a steamer basket and then place them inside the Instant Pot. If you don’t have a basket, you can place a trivet inside and then place the beets on top of that.
  • Close the lid, turn the pressure valve to Sealing, and then cook on High Pressure for 15 minutes.
  • Let the pot release pressure naturally for 10 minutes and then carefully release all remaining pressure by turning the valve to venting.
  • Once the pressure is released, open the lid and allow the cooked beets to cool before trying to peel. When they’re cool, the peel will just slide off with minimal effort.

Moroccan beetroot salad step by step instructions

  • As the beets cook and cool, fill a small bowl with cold water and add a 1/2 teaspoon of salt. Next, add the sliced red onions and soak them as the beets cook. The salt bath will help reduce their edge and make them a bit sweeter.
  • Stir together the lemon juice, toasted cumin seeds powder, salt, and olive oil and a small bowl and then let the mixture stand while the beets finish cooking.
  • When beets are cool enough to handle, peel them by rubbing the skin off with a paper towel. You should also discard the stem and root ends before cutting them into 1.5 cm-wide wedges.

Moroccan beetroot salad step by step instructions

  • Next, toss the warm beets with the dressing, add the drained red onion, and then stir everything together until well combined. Garnish with the fresh mint and parsley or cilantro. 
  • Finally, serve warm or at room temperature with your favorite entrees and other side dishes.

Moroccan beetroot salad step by step instructions

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.

Is a Moroccan Beet Salad good for you?

Beets, like all veggies, are a healthy vegetable that you can feel good feeding your family. They are full of fiber, nitrates (which are good for your heart), and vitamins. 

The lemon juice is also high in vitamin C and can be very cleansing for your body. 

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 discard the stems and root ends. 

Finally, cut them into 1.5 cm-wide wedges and toss them with the dressing.

Moroccan beetroot salad/ Beet salad

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.

Moroccan beetroot salad/ Beet salad

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.

Moroccan beetroot salad/ Beet salad

How long does this Beet Salad recipe last in the fridge?

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.

How do you store Beet Salad?

When you have fully assembled the salad, you can place it all in an airtight container. You can then place the container in the fridge and store it for about 3 to 5 days. You should plan to use the salad within a few days for the freshest flavor.

Moroccan beetroot salad/ Beet salad

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!

Moroccan beetroot salad/ Beet salad

Moroccan Beet Salad Recipe

Yield: 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes
Total Time: 30 minutes

Moroccan beet salad is a refreshing, sweet and savory dish loaded with fresh mint, bright citrus, and earthy flavors that are sure to delight your toughest critics. This wholesome dish is one you will not only love eating, but you will love serving to your family since it’s loaded with good for you ingredients.

Ingredients

  • 4 medium beets, without greens, trimmed, leaving a little of the stem attached
  • 1 medium red onion, sliced
  • 1 tablespoon fresh lemon juice
  • 2 teaspoon cumin seeds, toasted and lightly crushed with mortar and pestle
  • 1/2 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh mint, coarsely chopped
  • 2 tablespoons fresh flat-leaf parsley or cilantro, chopped

Instructions

  1. First, wash the beets and trim off both the root and the leafy top part.
  2. Next, pour one cup of water into the inner pot of the Instant Pot. Place the prepared beets into a steamer basket and then place them inside the Instant Pot. If you don’t have a basket, you can place a trivet inside and then place the beets on top of that.
  3. Close the lid, turn the pressure valve to Sealing, and then cook on High Pressure for 15 minutes.
  4. Let the pot release pressure naturally for 10 minutes and then carefully release all remaining pressure by turning the valve to venting.
  5. Once the pressure is released, open the lid and allow the cooked beets to cool before trying to peel. When they’re cool, the peel will just slide off with minimal effort.
  6. As the beets cook and cool, fill a small bowl with cold water and add a 1/2 teaspoon of salt. Next, add the sliced red onions and soak them as the beets cook. The salt bath will help reduce their edge and make them a bit sweeter.
  7. Stir together the lemon juice, toasted cumin seeds powder, salt, and olive oil and a small bowl and then let the mixture stand while the beets finish cooking.
  8. When beets are cool enough to handle, peel them by rubbing the skin off with a paper towel. You should also discard the stem and root ends before cutting them into 1.5 cm-wide wedges.
  9. Next, toss the warm beets with the dressing, add the drained red onion, and then stir everything together until well combined. Garnish with the fresh mint and parsley or cilantro. 
  10. Finally, serve warm or at room temperature with your favorite entrees and other side dishes.

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