Moroccan Beetroot Salad Recipe

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This deliciously healthy Moroccan beetroot salad is one of Morocco’s best refreshing Summer Salads and it’s one of my favourites. To think that once upon a time I didn’t even like beetroot at all is so hard to comprehend, the taste of it just made me want to be sick lol. Turned out, I was just having it the wrong way because after tasting it with the fusion of flavours put into this Moroccan vinegar dressing, I found myself converted and I’ve been addicted to it ever since.

Health Benefits Of Beetroot

If the deliciousness of this salad isn’t enough for you to make it and eat it, maybe all its nutritious values will give you a push. Beetroot has many health benefits and here are 8 to ponder over:

  1. Rich in nutrients: Beetroot is packed with essential vitamins and minerals, including folate, vitamin C, potassium, and manganese. These nutrients are vital for overall health and well-being.
  2. Heart health: The nitrates present in beetroot can help lower blood pressure, promote healthy blood flow, and improve cardiovascular health. It may also help reduce the risk of heart disease and stroke.
  3. Improved exercise performance: The nitrates in beetroot can enhance athletic performance by improving oxygen utilization and increasing endurance. Consuming beetroot, beetroot juice or beetroot supplements before exercise has shown potential benefits for athletes.
  4. Anti-inflammatory properties: Beetroot contains antioxidants and anti-inflammatory compounds that can help reduce inflammation in the body, potentially benefiting conditions such as arthritis and other inflammatory diseases.
  5. Digestive health: Beetroot is a good source of dietary fibre, which aids in digestion, promotes regular bowel movements, and supports a healthy digestive system.
  6. Detoxification: The betalains present in beetroot act as natural detoxifiers, helping the body eliminate toxins and supporting liver function.
  7. Cognitive function: Some research suggests that the nitrates and antioxidants in beetroot may improve cognitive function, including memory and concentration, by promoting better blood flow to the brain.
  8. Skin health: The antioxidants and anti-inflammatory properties in beetroot can help improve skin health, reduce signs of ageing, and promote a healthy complexion.

Please note: Individual results may vary, and it’s always advisable to consult with a healthcare professional or nutritionist for personalized advice.

How to Cook Fresh Beetroot in a Pressure Cooker

Here’s a step-by-step guide on how to cook beets in a pressure cooker:

  1. Start by selecting fresh beets. Look for beets that are firm, smooth, and have vibrant colours. Trim off the beet greens, leaving about an inch of the stems attached.
  2. Thoroughly wash the beets under running water to remove any dirt or debris. You can use a vegetable brush if needed.
  3. Place the washed beets in the pressure cooker’s cooking pot. Add enough water to cover the beets, but avoid exceeding the maximum fill line recommended for your pressure cooker.
  4. Close the pressure cooker lid securely and ensure it’s properly sealed. Follow the manufacturer’s instructions for your specific pressure cooker model.
  5. Set the pressure cooker to high-pressure cooking mode. The cooking time will depend on the size and freshness of the beets. As a general guideline, small to medium-sized beets may take around 10 to 15 minutes, while larger beets may require 20 to 25 minutes.
  6. Once the cooking time is complete, carefully release the pressure using the natural release method. Allow the pressure to release naturally until the pressure indicator drops, indicating that it’s safe to open the lid.
  7. After the pressure has been fully released, open the lid. Use tongs or a fork to remove the cooked beets from the pressure cooker and transfer them to a cutting board.
  8. Allow the beets to cool slightly, and then use a paper towel or your hands to gently rub off the beet skins. The skins should easily peel off. If there are any stubborn areas, you can use a knife to gently remove them.
  9. Once the beets are peeled, they can be sliced, diced, or used whole, depending on your preference and the intended recipe.

The cooked beets are now ready to be enjoyed. Remember to always exercise caution when working with hot-pressure cookers and follow the safety guidelines provided by your specific model.

Essential Ingredients for Moroccan Beetroot Salad

  • 4-5 Large, cooked and peeled beetroots
  • 1 small red onion (finely chopped) or 3-4 small spring onion sticks (chopped)
  • 1/4 batch of parsley (1 cup)
  • Salt & pepper to taste
  • 2-3 tbsp olive oil or sunflower oil
  • 2-3 tbsp Moroccan vinegar or white vinegar (you can substitute this with apple cider vinegar or the juice of 1/2 a fresh lemon to make it extra healthy).
  • 1 grated garlic clove (optional, my family prefer it without)

How to make Moroccan Beetroot Salad

  • First dice the washed, cooked and peeled beetroot into small cubes and put it into a suitable mixing bowl.
  • Wash and finely dice the red onion. If you are using green onion slice it small and dispose of the end roots.
  • Wash and finely chop the parsley and add to the mixing bowl with the beetroot & onion.
  • Add the seasoning and give it a good mix.
  • Present alongside a green salad, part of a Moroccan salad medley or to compliment dishes such as fish.
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Moroccan Beetroot Salad Recipe

This deliciously healthy Moroccan beetroot salad is one of Morocco's best refreshing Summer Salads and it's one of my favourites. To think that once upon a time I didn't even like beetroot at all is so hard to comprehend, the taste of it just made me want to be sick lol. Turned out, I was just having it the wrong way because after tasting it with the fusion of flavours put into this Moroccan vinegar dressing, I found myself converted and I've been addicted to it ever since.
Servings 6
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Equipment

  • 1 Pressure Cooker if using fresh beetroot

Ingredients

  • 4 Large, cooked and peeled beetroots
  • 1 small red onion (finely chopped) or 3-4 small spring onion sticks (chopped)
  • ¼ a batch of parsley (1 cup)
  • 1 tsp Salt & pepper to taste
  • 2-3 tbsp olive oil or sunflower oil
  • 2-3 tbsp Moroccan vinegar or white vinegar (you can substitute this with apple cider vinegar or the juice of 1/2 a fresh lemon to make it extra healthy).
  • 1 grated garlic clove (optional, my family prefer it without)

Instructions

  • First dice the washed, cooked and peeled beetroot into small cubes and put it into a suitable mixing bowl.
  • Wash and finely dice the red onion. If you are using green onion slice it small and dispose of the end roots.
  • Wash and finely chop the parsley and add to the mixing bowl with the beetroot & onion.
  • Add the seasoning and give it a good mix.
  • Present alongside a green salad, part of a Moroccan salad medley or to compliment dishes such as fish.

Notes

  • Store in an air-tight container in the fridge and it will keep for up to 5 days. 
  • If using ready-cooked beets, you will need to adjust the seasoning and lemon or vinegar added. With some pickled beets, you might not need to add any vinegar or lemon at all.
Course: Salad
Cuisine: Moroccan
Keyword: appetizer, beetroot

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