Moroccan Beet Salad Recipe

Author:

Soniya Saluja

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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Course: Salad

Cuisine: Indian

Keyword: beetroot salad, moroccan beet root salad, morrocan beet root salad

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories:

55kcal

Ingredients

4 beets medium size, without greens, trimmed, leaving a little of the stem attached
1 red onion medium size, thinly sliced
1 tablespoon fresh lemon juice
2 teaspoon cumin seeds toasted and lightly crushed with mortar and pestle
½ teaspoon salt
1 tablespoon extra-virgin olive oil
1 tablespoon fresh mint coarsely chopped
2 tablespoons fresh flat-leaf parsley or cilantro chopped

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 parsley (or cilantro).
Serve warm or at room temperature with your favorite meals.

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