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Moroccan Red Beet Salad

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Ingredients

Adjust Servings:
1 1/2 lbs beets
2 - 3 teaspoons sugar (at home i make this with splenda)
1 large lemon, juice of
1 tablespoon olive oil
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon sweet paprika (pimenton)
3 - 4 tablespoons parsley
2 teaspoons water
salt
1 tablespoon grand marnier (optional)

Nutritional information

118
Calories
33 g
Calories From Fat
3.8 g
Total Fat
0.5 g
Saturated Fat
0 mg
Cholesterol
133.4 mg
Sodium
20.5 g
Carbs
3.7 g
Dietary Fiber
16 g
Sugars
3 g
Protein
129g
Serving Size

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Moroccan Red Beet Salad

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    I've always been a fan of the exceptionally tangy pickled beets as made by the Pennsylvania Dutch. As I was making this Moroccan Beet Salad yesterday, I tasted the dressing and expected something similar. However, after putting the dressing on the beets and letting it sit a few hours, I was surprised how very mild the result was. I went back and made a second batch of dressing, effectively doubling that part of the recipe. When I later served it for dinner, I was unimpressed. However, today, after sitting overnight, it is tasting better although still not as tangy as I would prefer. I would recommend doubling the dressing and making this a day ahead so it really has time to blend.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Moroccan Red Beet Salad, Another recipe from the kitchen of Momma Simo This is my best guess from watching her make it I have since tried this at home with measuring and this is pretty darn close There is one optional ingredient which while not terribly authentic works really well in this dish , I’ve always been a fan of the exceptionally tangy pickled beets as made by the Pennsylvania Dutch As I was making this Moroccan Beet Salad yesterday, I tasted the dressing and expected something similar However, after putting the dressing on the beets and letting it sit a few hours, I was surprised how very mild the result was I went back and made a second batch of dressing, effectively doubling that part of the recipe When I later served it for dinner, I was unimpressed However, today, after sitting overnight, it is tasting better although still not as tangy as I would prefer I would recommend doubling the dressing and making this a day ahead so it really has time to blend , This was great! I added some sliced shallots and it was a hit at the seder! Thanks!


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    Steps

    1
    Done

    Trim the the Long Root Tip Off the Beets, Leaving About 1/2 Inch of Stem on the Tops. Scrub the Beets Rather Well Taking Care not to Damage the Skin.

    2
    Done

    Place the Cleaned Beets Into a Large Heavy Saucepan Filled With Water and Bring to a Boil. Cook Until the Beets Are Cooked Tender. This Can Vary from 30 to 60 Minutes Depending on the Size of Your Beets.

    3
    Done

    When the Beets Are Cooked, Pour Out the Boiling Water and Run the Beets Under Cool Running Water. Reduce the Temperature of the Beets to a Point Where They Can Be Handled. the Skins Should Be Fairly Loose.

    4
    Done

    Peel and Trim the Beets. Dice Into Bite Sized Cubes About 1/2 - 3/4 Inches.

    5
    Done

    Mix Together All Remaining Ingredients and Pour Over the Slightly Warm Beets. Toss and Place in the Fridge For a Minimum of 1 Hour.

    Avatar Of Jackson Rivera

    Jackson Rivera

    Taco extraordinaire creating unique and flavorful fillings for his dishes.

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