Moroccan Beet Salad
Bright, earthy, and full of character, this Moroccan-style beet salad brings together the sweetness of fresh beets with the warmth of aromatic spices and the brightness of lemon. It’s a colorful side dish that pairs beautifully with grilled meats, roasted vegetables, or a spread of Mediterranean favorites.
Ingredients
- 4 medium fresh beets, peeled and shredded
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ cup finely chopped fresh mint leaves
- ¼ cup finely chopped fresh parsley
- Sea salt and freshly ground black pepper, to taste
- ¼ cup crumbled feta cheese (optional)
- ¼ cup toasted chopped walnuts (optional)
Instructions
- Place the shredded beets in a large salad bowl.
- In a separate small bowl, whisk together the olive oil, lemon juice, cumin, and cinnamon until well combined.
- Pour the dressing over the beets and gently toss until the beets are evenly coated.
- Add the chopped mint and parsley, then toss again to mix the herbs throughout.
- Season with salt and pepper to taste.
- For extra flavor and texture, sprinkle feta and walnuts on top just before serving.
- Serve the salad slightly chilled or at room temperature for the best flavor.
