Moroccan Beetroot Salad

Moroccan Beetroot Salad Recipe - Ingredients & Instructions

Region / culture: Morocco | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Moroccan Beetroot Salad is a vibrant and flavorful dish that combines the earthy sweetness of beetroots with the tangy freshness of tomatoes and the aromatic herbs and spices of Moroccan cuisine. This salad is a perfect side dish or light meal that is both nutritious and delicious.

History

Beetroot has been a staple ingredient in Moroccan cuisine for centuries, with its rich color and unique flavor adding depth to many traditional dishes. This salad is a modern twist on classic Moroccan flavors, combining the sweetness of beetroots with the acidity of tomatoes and the heat of harissa.

Ingredients

2 lb (907 g) raw beetroot
1 red onion, finely chopped
2 garlic cloves, minced
4 ripe tomatoes
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh parsley
1 black olives; for garnish
2 tbsp balsamic vinegar
0.5 cup olive oil
0.5 tsp harissa
salt
freshly ground pepper

How to prepare

First, trim and cook the beetroot. Place it in boiling salted water over medium-high heat for 1 hour. Once cooked, remove the skins in cold water.
Slice the beetroot and place it in a medium bowl with the onion and garlic.
In a separate bowl, combine the vinegar, olive oil, harissa, salt, and pepper. Stir vigorously until the mixture is well blended. Pour half of the dressing over the beetroot and toss to coat.
Slice or dice the tomatoes and place them in a bowl with the remaining dressing. Gently mix to combine.
Serve the tomato mixture on one side of the beetroot. Sprinkle the salad with chopped cilantro and parsley, and add the black olives. Serve.
This recipe serves 4.

Variations

Add crumbled feta cheese or goat cheese for a creamy texture.
Substitute the harissa with chili flakes for a milder heat.
Add toasted nuts or seeds for extra crunch.

Cooking Tips & Tricks

Be sure to cook the beetroot until it is tender but still slightly firm, as overcooking can make it mushy.

- The key to a flavorful salad is in the dressing - be sure to mix the vinegar, olive oil, harissa, salt, and pepper well to ensure that the flavors are evenly distributed.

- For a more intense flavor, you can roast the beetroot instead of boiling it.

Serving Suggestions

Moroccan Beetroot Salad can be served as a side dish with grilled meats or fish, or as a light meal on its own. It pairs well with couscous or crusty bread.

Cooking Techniques

Boil the beetroot until tender.

- Mix the dressing well to ensure even distribution of flavors.

- Serve the salad chilled for a refreshing dish.

Ingredient Substitutions

Use red wine vinegar instead of balsamic vinegar.

- Substitute parsley with mint for a different flavor profile.

- Use canned tomatoes if fresh ones are not available.

Make Ahead Tips

Moroccan Beetroot Salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will intensify as it sits.

Presentation Ideas

Serve Moroccan Beetroot Salad in a large bowl or on individual plates, garnished with fresh herbs and olives for a colorful presentation.

Pairing Recommendations

Moroccan Beetroot Salad pairs well with grilled chicken, lamb kebabs, or roasted vegetables. It also goes well with a glass of chilled white wine or mint tea.

Storage and Reheating Instructions

Store any leftovers of Moroccan Beetroot Salad in an airtight container in the refrigerator for up to 2 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Each serving of Moroccan Beetroot Salad contains approximately 250 calories.

Carbohydrates

Each serving of Moroccan Beetroot Salad contains approximately 20 grams of carbohydrates.

Fats

Each serving of Moroccan Beetroot Salad contains approximately 15 grams of fats.

Proteins

Each serving of Moroccan Beetroot Salad contains approximately 3 grams of proteins.

Vitamins and minerals

Moroccan Beetroot Salad is rich in vitamins and minerals, including vitamin C, potassium, and folate.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Moroccan Beetroot Salad is a nutritious and flavorful dish that is low in calories and high in vitamins and minerals.

Summary

Moroccan Beetroot Salad is a vibrant and flavorful dish that is easy to make and full of nutritious ingredients. With its bold colors and exotic flavors, this salad is sure to impress your guests and become a new favorite in your recipe repertoire.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Moroccan Beetroot Salad. It was many years ago, when I was just a young girl living in a small village in Morocco. My grandmother, who was a wonderful cook, had taught me the basics of cooking and I was always eager to learn more.

One day, I was walking through the bustling market in our village when I stumbled upon a stall that was selling the most beautiful beetroots I had ever seen. The vibrant red color caught my eye and I couldn't resist buying a few to take home. As I was walking back, I bumped into an old woman who noticed the beetroots in my basket and struck up a conversation with me.

She told me that she had a delicious recipe for beetroot salad that had been passed down through generations in her family. Intrigued, I asked her to share the recipe with me. She smiled and agreed, inviting me to her home the next day to learn how to make it.

The next day, I followed the old woman to her humble home on the outskirts of the village. She welcomed me warmly and we set to work in her small kitchen. She showed me how to peel and dice the beetroots, explaining that the key to a good beetroot salad was to roast the beetroots until they were tender and sweet.

As we worked together, she shared stories of her own grandmother who had taught her the recipe many years ago. She told me about the traditional spices and herbs that were used in Moroccan cooking and how each ingredient played a crucial role in creating a harmonious balance of flavors.

I was mesmerized by her stories and the aroma of the spices wafting through the kitchen. As we sat down to enjoy the salad together, I took my first bite and was blown away by the explosion of flavors in my mouth. The sweetness of the roasted beetroots combined with the earthy cumin, tangy lemon, and aromatic mint created a symphony of tastes that danced on my taste buds.

I knew that I had to learn how to make this salad myself so that I could share it with my family and friends. The old woman graciously agreed to teach me the recipe, passing on her knowledge and wisdom to me just as her grandmother had done for her.

Over the years, I have made this Moroccan Beetroot Salad countless times, each time adding my own twist to the recipe. I have shared it with friends and neighbors, always receiving rave reviews and requests for the recipe.

As I look back on that fateful day in the market when I discovered this recipe, I am grateful for the old woman who took me under her wing and taught me the art of Moroccan cooking. I will always cherish the memories of our time together in her kitchen, creating delicious dishes that have become a part of my culinary repertoire.

And so, whenever I make this Moroccan Beetroot Salad, I am reminded of the old woman's kindness and generosity, and I am filled with a sense of gratitude for the traditions and recipes that have been passed down through generations. Cooking is not just about following a recipe, it is about preserving a legacy and sharing the joy of good food with those we love. And for that, I am eternally grateful.