Go Back

Moroccan Beet Salad

Bright, earthy, and refreshing, this Moroccan-inspired beet salad is tossed with lemon, olive oil, warm spices, and fresh herbs. It’s simple yet vibrant—perfect as a light side dish or part of a mezze spread.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Moroccan
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 medium beets peeled and shredded
  • 2 tbsp olive oil extra-virgin
  • 2 tbsp lemon juice fresh
  • 1 tsp ground cumin
  • 0.25 tsp ground cinnamon
  • 0.25 cup fresh mint finely chopped
  • 0.25 cup fresh parsley finely chopped
  • salt to taste
  • black pepper to taste
  • 0.25 cup feta cheese crumbled, optional
  • 0.25 cup walnuts toasted and chopped, optional

Method
 

  1. Place shredded beets in a large bowl.
  2. Whisk olive oil, lemon juice, cumin, and cinnamon.
  3. Pour dressing over beets and toss to coat.
  4. Add mint and parsley, toss again.
  5. Season with salt and pepper.
  6. Top with feta and walnuts if using.
  7. Serve chilled or at room temperature.

Notes

Let the salad sit for 10–15 minutes before serving to deepen the flavors. Great alongside grilled meats or flatbreads.