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.
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.