Moroccan Beet Salad 2 Ways: Savory & Sweet

For those of you who don’t know, I absolutely LOOOOVE Moroccan food. I first tried Moroccan food when I visited. One thing I noticed Moroccans were really big on was eating a variety of different salads before eating their main dish. These were not your regular lettuce topped with random raw veggies and dressing, but colorful and creative looking salads. The beet salad caught my eye. I had never been a beet person before, but I decided to try the salad out anyway. Surprisingly, it was palatable, delicious actually! The salad I tried out was the sweet beet salad made with orange juice and sugar. A couple of days later I decided to have a go at the savory beet salad made with vinaigrette and parsley. I also loved it! The savory beet salad is paleo, but the sweet beet salad needed to be tweaked in order to be paleofied, so yellah, let’s go make these two Moroccan beet salads!


Sweet Moroccan Beet Salad

Sweet Moroccan Beet Salad

Ingredients:

  • 2 Beets
  • 1/4 Cup Fresh Orange Juice
  • 1 Tbsp Coconut Sugar
  • Orange Zest
  • Water for boiling

Directions:

  • Wash beets very well
  • In a pot, bring water to a boil
  • Carefully submerge beets into boiling water and cover with a lid for 45 minutes or until fork can pierce easily through beets.
  • Drain water and let beets cool.
  • Peel off beet skins.
  • Shred beets with a grater and place in a bowl. This is the authentic way to serve this dish. I used beet cubes, but shredding them will allow them to absorb the orange juice much better.
  • Add in orange juice and coconut sugar
  • Garnish with orange zest
  • Serve and enjoy! Bsha o raha!

Savory Moroccan Beet Salad

Savory Moroccan Beet Salad

Ingredients:

  • 2 Beets
  • 1.5 Tbsp Olive Oil
  • 1 Tbsp Apple Cider Vinegar
  • 1.5 tsp Ground Cumin
  • Chopped Parsley
  • Salt & Pepper to taste
  • Water for boiling

Directions:

  • Wash beets very well
  • In a pot, bring water to a boil
  • Carefully submerge beets into boiling water and cover with a lid for 45 minutes or until fork can pierce easily through beets.
  • Drain water and let beets cool.
  • Peel off beet skins.
  • Cut beets into small cubes and place into a bowl.
  • Add the olive oil, apple cider vinegar, salt, pepper, cumin, and parsley
  • Mix well and chill for at least 30 minutes
  • Serve and enjoy! Bsha o raha!

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