Published: 22 December 2021

The rich earthy flavour of beetroots can make them a tricky vegetable to work with in the kitchen. But if paired with the right ingredients, they can do wonders! At their full potential, beetroots actually have subtle hints of floral and sweetness. They are a great addition to savoury and sweet recipes alike.

The growing interest in beetroots is most probably driven by increasing research on the dietary nitrates they contain. These compounds are thought to improve performance during endurance sports like running and cycling. An interesting side note is that nitrates are actually water-soluble. For that reason, I recommend steaming or roasting the beets rather than boiling them to preserve as much of their nutritional benefits as possible¹.

Beets have an impressive nutritional profile despite being low in calories. They were actually used as a natural medicine during the Roman times. They are loaded with fiber, potassium, vitamin A, antioxidants, and betaine, a chemical that has been shown to fight inflammation.

This Moroccan beetroot salad is a quick and delicious way to add a pop of colour to your dinner table. It pairs wonderfully with white-fleshed fish and even pizza! Next time you order a vegetarian pizza, try topping it with fresh slices of goat cheese and a side of beetroot salad!

Bon appétit!

Moroccan Beetroot Salad

Meriem Chiadmi

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Course Salad

Servings 4 portions

Ingredients

5 cups pre-cooked beets (woodfired beets are even better!) (roughly 800ml)
2 cloves garlic (minced)
2 Tbsp red onion (finely sliced)
1 spring onion (sliced)
5 Tbsp olive oil
1/2 tsp apple cider vinegar
1/2 lemon's juice
2 tsp mayonnaise
Pinch of crushed mustard seeds (or 1/2 tsp of Dijon mustard)
2 Tbsp fresh parsley (finely chopped)
1 Tbsp fresh cilantro (finely chopped)
Salt and Pepper (to taste)

Instructions

Peel and cut the pre-cooked beets into medium-sized cubes.
In a bowl, add the beets and the rest of the ingredients.
Mix well to distribute the dressing evenly.
Taste and adjust dressing (if needed)
Cover the bowl and leave the salad in the fridge for at least 1 hour to allow the beets to soak up all the flavours.

Video

Notes

1-Just like coleslaw, this salad gets better and better as it marinates in the fridge. If you have having guests over, I recommend making it a night or two before and leaving it in an airtight container in the fridge.

2-The beets will absorb a lot of olive oil as they rest so before serving, don’t hesitate to add some more olive oil and stirring well until the ingredients are all nicely glossed.

3-Goes well with some fresh bread or garlic bread.

4-You can also serve it with some kalamata olives or some feta cheese for even more flavor.

It’s always fun to seek out the weird and elusive! We’ve all seen the popular bright red beetroot drink at juice bars. But there are so many more creative ways to cook with beets. Looking for inspiration? Here are some other interesting ways you can use beets at home:

-Beetroot Latte (a caffeine-free drink that is said to improve energy and stamina. The nitrates that are naturally found in beets enter the body and are converted into nitric oxide, a vasodilator that helps improve blood flow).

-Beetroot brownies (this dense and fudgy treat is the perfect hiding spot for vegetables. If carrot cake is a thing, why not beet brownies!? Has a nice ring to it, right?)

-Pink beetroot bread (perfect for Valentine’s day)

-Cold beet soup with yogurt (also known as Lithuanian Saltibarsciai, it is even more refreshing on a hot summer day).

¹ Clifford T, Howatson G, West DJ, Stevenson EJ. The potential benefits of red beetroot supplementation in health and disease. Nutrients. 2015;7(4):2801-2822. Published 2015 Apr 14. doi:10.3390/nu7042801

Moroccan Beetroot Salad Recipe