Moroccan Beetroot Salad
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.