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.

     Ingredients:
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  
   
     Directions:
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
     

8 comments:

  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

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

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  3. I love beets this salad looks fantastic.

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  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!

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  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.

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

    Cheers
    Choc Chip Uru

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

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  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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