Moroccan · Salads & Sides
Moroccan Beetroot Salad
Boiled beetroot is diced and tossed with cumin, orange juice and a little sugar in this bright, earthy salad that's a common part of the cooked-and-raw salad spread served before a Moroccan meal. Its sweetness plays well against spicier tagines.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 medium beetroots
- Juice of 1 orange
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1 tsp sugar (optional)
- Small handful parsley, chopped
- Salt
Method
- 1
Boil the beetroot
Boil the whole, unpeeled beetroots for 35–45 minutes until a knife slides in easily. Cool, then peel and dice.
- 2
Dress
Whisk together the orange juice, cumin, olive oil, sugar if using, and salt.
- 3
Toss
Toss the diced beetroot in the dressing while still slightly warm so it absorbs the flavour.
- 4
Finish
Scatter with chopped parsley just before serving.
Chef's tips
- Dressing the beetroot while warm helps it soak up far more flavour than dressing it cold.
- Wear gloves when peeling beetroot to avoid staining your hands.
Frequently asked questions
Can I use pre-cooked vacuum-packed beetroot?
Yes, it's a fine shortcut — just dice and toss with the dressing, skipping the boiling step entirely.