Moroccan · Salad
Roasted Beetroot and Cumin Salad
Beetroot roasted until sweet and concentrated, then tossed warm in a cumin, garlic and lemon dressing with coriander — earthier and deeper than the boiled version. Roasting drives off the wateriness and brings out an almost caramelised sweetness that the cumin frames perfectly.
- Prep
- 10 min
- Cook
- 50 min
- Total
- 60 min
- Serves
- 4
- Level
- Easy
Ingredients
- 5 medium beetroots
- 2 garlic cloves, crushed
- 1 tsp cumin, 1/2 tsp paprika
- Juice of 1 lemon
- 1 small bunch coriander, chopped
- 4 tbsp olive oil, salt, black pepper
Method
- 1
Roast the beets
Wrap the whole beetroots in foil and roast at 200°C for 45–60 minutes until a knife slides in easily, then cool enough to peel.
- 2
Make the dressing
Whisk the garlic, cumin, paprika, lemon juice, olive oil, salt and pepper.
- 3
Dress warm
Cut the peeled beets into wedges and toss warm with the dressing so they soak it up.
- 4
Finish
Fold through the coriander and let the salad sit 10 minutes before serving warm or cool.
Chef's tips
- Roasting, not boiling, is what gives this salad its deep, sweet flavour.
- Wear gloves to peel the beets, or peel under running water to avoid stained hands.
Frequently asked questions
Can I roast them peeled and cubed?
Yes — cubed beets roast faster in about 30 minutes and get caramelised edges, though whole-roasted stay juicier.
What goes with it?
It is excellent with grilled meats, alongside creamy jben, or as one of many small salads on a mezze spread.