Monday, March 5, 2012

Moroccan Beet Salad

Beets are such a lovely vegetable- great color and have such a wonderful flavor, and they are another one of those superfoods that is rich in antioxidants, vitamins and minerals that our bodies crave. I have always loved them and this dish is just another big reason why! Last summer, my family went to a mission open-house at a local church and had a great time talking to people from all around the world and sampling some wonderful food. While there, I found this beet salad and could not believe how good the flavors were. Near the end of the day, I asked someone about what was in it- she didn't know for sure because it was made by a local man from Morocco. She then offered me an entire large pan of it since there were a lot of leftovers, which I readily accepted. My husband and I were in heaven for the next few days eating the leftovers. After eating this and trying to figure out what this was made out of, I decided to try making it myself. I think the key to the great flavor is the cilantro, which I have never had with beets before. Somehow, the onion and cilantro give such a brightness with the sweetness of the beets and the marinade (dressing) imparts a subtle flavor that results in such wonderful combination! This is a great summer salad, but it is also great anytime of the year when you want a little different beet dish.

3  15 oz. canned beets, (drained, chopped into strips or cubes if not already done for you)
     or you may use approximately 5-6 cups cooked and chopped beets
1 medium red onion, chopped
1/2 cup chopped cilantro (may use more or less or substitute chopped fresh flat leaf parsley)
1/3 cup olive oil
2/3 cup vinegar (or may use 1/2 cup vinegar and 3 Tbsp lime juice)
3/4 tsp salt (may adjust to taste)
1/4 tsp ground black pepper
2/3 cup sugar  
Mix together olive oil, vinegar/lime juice, salt, pepper and sugar in a large bowl. Add in the prepared beets, onion and cilantro. Stir well. Refrigerate in a covered dish for at least 4 hours, mixing ingredients every couple hours. Mix again before serving.

Yields approximately 8-10   1/2 - 2/3 cup servings


  1. This really sounds delicious. I am new to your blog, so I've spent some time browsing through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

  2. What a deliciously colorful looking dish! Thanks for sharing, Sarah. I'm glad to have found your blog!

  3. I love beets this salad looks fantastic.

  4. sounds yum! will try the cilantro and onions with my beets next time! have you tried this with roasting/steaming your own beets? I used to not liek canned beets, until I discovered roasting fresh beets, might make this dish even more amazing!

  5. Thanks, everyone for your comments. Shu Han- I agree that the flavor of roasted or steamed beets are superior to canned! It is just difficult to find them reasonably priced since they are not in season right now.

  6. What a beautifully coloured exotic salad :D
    Looks beautiful!

    Choc Chip Uru

  7. I never thought of making this a savory type salad. Nice!

  8. I am a little afraid of beets, because the only ones I've ever eaten were pickled and from a can... That said, I think I am close to mustering up the courage to try FRESH beets. This recipe is very encouraging!


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