Herb-Infused Moroccan Beet Salad with Lemon Vinaigrette
Elevate your dining experience with this vibrant Herb-Infused Moroccan Beet Salad. Featuring tender, roasted beets tossed in a zesty lemon vinaigrette with aromatic garlic and earthy cumin, this dish not only bursts with flavors but also offers a delightful crunch from fresh parsley. Perfect as a side dish or a light meal, this colorful salad is a celebration of Moroccan culinary tradition, combining the sweetness of beets with fragrant herbs for a refreshing twist. Share this salad with family and friends at gatherings for a nutritious and delicious addition to your table.
6
Servings
58
Calories
8
Ingredients
Ingredients
beets
6-8 medium (trimmed and scrubbed)
lemon juice
1 (freshly squeezed)
garlic
2 cloves (minced)
cumin
1 teaspoon (to taste)
salt
to taste
black pepper
to taste
extra virgin olive oil
4 tablespoons
fresh parsley
1/2 cup (diced)
Instructions
1
Start by filling a 3-quart saucepan with water and bring it to a rolling boil.
2
Once boiling, carefully add the trimmed beets to the pot. Reduce the heat to a simmer and cook the beets until they are tender, approximately 45 minutes. They should be easily pierced with a fork.
3
After cooking, remove the beets from the pot and allow them to cool. Once cool enough to handle, peel the skins off and cut the beets into bite-sized pieces.
4
In a large serving bowl, combine the cut beets.
5
In a separate small bowl, mix together the freshly squeezed lemon juice, minced garlic, cumin, and a pinch of salt and black pepper to taste.
6
Whisk in the extra virgin olive oil until fully combined and emulsified.
7
Pour the lemon vinaigrette over the beets, tossing gently to ensure even distribution. Let the salad sit for a few hours at room temperature for the flavors to meld.
8
Just before serving, sprinkle the diced fresh parsley over the top for a pop of color and added freshness.
Nutrition Information
4.67g
Fat
3.33g
Carbs
1.17g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Herb-Infused Moroccan Beet Salad with Lemon Vinaigrette?
It is a vibrant salad featuring boiled, tender beets tossed in a zesty lemon and cumin vinaigrette, garnished with fresh parsley.
How many servings does this beet salad recipe make?
This recipe is designed to provide 6 servings.
Is this Moroccan Beet Salad suitable for vegetarians?
Yes, this salad is 100% vegetarian and vegan-friendly.
How many calories are in one serving of this salad?
Each serving contains approximately 58 calories.
How long does it take to cook the beets?
The beets should be simmered in boiling water for approximately 45 minutes until tender.
What ingredients are needed for the lemon vinaigrette?
The vinaigrette consists of fresh lemon juice, minced garlic, cumin, salt, black pepper, and extra virgin olive oil.
Should I peel the beets before I boil them?
No, you should trim and scrub them first, but leave the skins on while boiling; they peel off easily once cooled.
How much protein is in this beet salad?
Each serving provides about 1.17g of protein.
What is the fat content per serving of this salad?
There is approximately 4.67g of fat per serving, mainly from the extra virgin olive oil.
Can I use dried parsley instead of fresh parsley?
While fresh parsley provides the best color and flavor, you can use dried parsley if fresh is unavailable, though the taste will differ.
How many carbohydrates are in a single serving?
Each serving contains approximately 3.33g of carbohydrates.
What size pot is recommended for boiling the beets?
A 3-quart saucepan is recommended for boiling 6-8 medium beets.
Is this beet salad recipe gluten-free?
Yes, all the ingredients used in this recipe are naturally gluten-free.
How should the garlic be prepared for the dressing?
The garlic should be finely minced before being whisked into the lemon juice and oil.
Can this salad be served warm or cold?
It is best served at room temperature or slightly chilled after the flavors have had time to meld.
What type of oil is recommended for this Moroccan salad?
The recipe specifically calls for extra virgin olive oil for its rich flavor.
How do I know when the beets are finished cooking?
The beets are done when they can be easily pierced with a fork after about 45 minutes of simmering.
Can I use golden beets instead of red beets?
Yes, you can substitute red beets with golden beets for a different visual presentation and slightly milder flavor.
Is the cumin in this recipe ground or whole?
The recipe calls for 1 teaspoon of cumin; ground cumin is typically used for a smooth vinaigrette texture.
How should the beets be cut for the salad?
After peeling, the beets should be cut into bite-sized pieces for easy eating.
Does this salad contain any cholesterol?
No, this salad is naturally cholesterol-free as it contains no animal products.
What is the primary fresh herb used in this recipe?
Fresh parsley is the primary herb used to add color and a fresh pop of flavor.
Can I add other ingredients like chickpeas?
Yes, adding chickpeas or red onions would be a great way to add texture and additional nutrients.
Why is it recommended to let the salad sit before serving?
Letting the salad sit for a few hours at room temperature allows the beets to fully absorb the lemon and cumin flavors.
Is this salad considered a healthy side dish?
Yes, it is low in calories, contains healthy fats, and is a nutritious vegetable-based dish.
Can I make this Moroccan salad a day in advance?
Yes, making it a day ahead is actually beneficial as it gives the flavors more time to develop in the refrigerator.
What is the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 to 5 days.
Does this recipe include any added sugars?
No, there are no added sugars; the salad relies on the natural sweetness of the beets.
How many beets do I need to buy?
You will need 6 to 8 medium-sized beets for this recipe.
What culinary tradition does this salad represent?
This salad is a celebration of Moroccan culinary tradition, which often pairs earthy beets with citrus and cumin.