Spiced Moroccan Beet Salad with Citrus
Experience the vibrant flavors of North Africa with this Spiced Moroccan Beet Salad with Citrus, inspired by the cherished recipes of Momma Simo. This refreshing salad stars earthy red beets, enhanced by a touch of sweetness and a medley of spices. The zesty lemon juice and fragrant olive oil complement the beets beautifully, while fresh parsley adds a burst of color and freshness. An optional splash of Grand Marnier elevates the dish, introducing a subtle complexity that rounds out the flavors. Ideal as a side dish or a light main, this salad is equally perfect for a gathering or a quiet dinner at home.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
beets
1.5 lbs (trimmed and scrubbed)
sugar
2-3 teaspoons (may substitute with Splenda)
lemon
1 large (juiced)
olive oil
1 tablespoon (extra virgin preferred)
cinnamon
1/4 teaspoon (ground)
cumin
1/4 teaspoon (ground)
sweet paprika
1/8 teaspoon (pimenton style preferred)
parsley
3-4 tablespoons (finely chopped)
water
2 teaspoons (for dressing)
salt
to taste (to enhance flavor)
Grand Marnier
1 tablespoon (optional for flavor enhancement)
Instructions
1
Begin by trimming the long root tip off each beet, leaving roughly 1/2 inch of stem intact. Rinse the beets thoroughly under cold water to remove any dirt, being careful not to damage the skin.
2
Place the cleaned beets in a large, heavy saucepan and cover them with water. Bring the water to a boil over medium-high heat.
3
Once boiling, reduce the heat to medium and simmer the beets until they are tender, which may take anywhere from 30 to 60 minutes, depending on the size of the beets. You can test their doneness by inserting a fork or knife; it should slide in easily.
4
Once cooked, drain the boiling water, and immediately run the beets under cool running water to stop the cooking process. Allow them to cool until manageable, when the skins should peel off easily.
5
Peel the beets and cut them into bite-sized cubes, roughly 1/2 to 3/4 inches in size.
6
In a mixing bowl, whisk together the sugar, lemon juice, olive oil, cinnamon, cumin, sweet paprika, parsley, water, and salt. If using, add the Grand Marnier.
7
Pour the dressing over the slightly warm beet cubes, tossing gently to coat them evenly.
8
Transfer the salad to an airtight container or bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld. This salad tastes even better after marinating overnight.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in the Spiced Moroccan Beet Salad with Citrus?
The main ingredient is 1.5 lbs of red beets, trimmed and scrubbed.
Who inspired this Moroccan beet salad recipe?
This recipe is inspired by the cherished recipes of Momma Simo.
How long should I boil the beets?
The beets should be simmered for 30 to 60 minutes until they are tender.
How can I tell if the beets are fully cooked?
You can test their doneness by inserting a fork or knife; it should slide in easily.
Should I peel the beets before or after boiling?
You should peel the beets after boiling and cooling them under running water, as the skins will slide off easily.
What size should the beet cubes be?
The beets should be cut into bite-sized cubes, roughly 1/2 to 3/4 inches in size.
Can I use a sugar substitute in this recipe?
Yes, you may substitute the sugar with Splenda.
What spices are used in the Moroccan dressing?
The dressing uses ground cinnamon, ground cumin, and sweet paprika.
What type of paprika is recommended?
Sweet paprika is used, with the pimenton style being preferred.
Is there an optional liquid to enhance the flavor?
Yes, an optional tablespoon of Grand Marnier can be added for subtle complexity.
How much lemon juice is required?
The recipe requires the juice of one large lemon.
What kind of oil should I use for the dressing?
One tablespoon of olive oil is required, with extra virgin olive oil being preferred.
How much parsley is needed for the salad?
You need 3-4 tablespoons of finely chopped fresh parsley.
Does the recipe call for adding water to the dressing?
Yes, 2 teaspoons of water are added to the mixing bowl when whisking the dressing.
How long does the salad need to refrigerate before serving?
The salad should be refrigerated for at least 1 hour to allow the flavors to meld.
Can I make this salad the day before?
Yes, this salad tastes even better after marinating overnight in the refrigerator.
Should the dressing be applied to warm or cold beets?
The dressing should be poured over slightly warm beet cubes to help them absorb the flavors.
What is the first step in preparing the beets?
The first step is trimming the long root tip off each beet while leaving roughly 1/2 inch of stem intact.
Is this beet salad suitable for vegetarians?
Yes, this recipe is vegetarian and healthy.
How many ingredients are in this recipe?
There are a total of 11 ingredients, including the optional Grand Marnier and salt.
What amount of cinnamon is used?
The recipe calls for 1/4 teaspoon of ground cinnamon.
What amount of cumin is used?
The recipe calls for 1/4 teaspoon of ground cumin.
How much salt should I add?
Salt should be added to taste to enhance the overall flavor of the salad.
How much sugar is used in the dressing?
The recipe uses 2-3 teaspoons of sugar.
Why is it important to leave some stem on the beet before boiling?
Leaving 1/2 inch of stem helps prevent the beets from bleeding their color too much during the boiling process.
What tags are associated with this recipe?
The tags include salad, beets, moroccan, vegetarian, healthy, side dish, citrus, and spiced.
Is this salad served as a main or a side?
It is ideal as a side dish but can also serve as a light main course.
How should I store the salad?
The salad should be stored in an airtight container in the refrigerator.
What is the texture of the finished salad?
The salad consists of tender, bite-sized cubes of earthy beets coated in a zesty, spiced dressing.
What heat setting should be used to bring the beet water to a boil?
You should bring the water to a boil over medium-high heat.