Vegan Moroccan Beet Salad

Vegan Moroccan Beet Salad is a colorful and punchy dish that brings to the fore the sweet taste of beets with citrus and spice. The grounded flavor of beets is complemented with cumin, along with paprika, ginger, and lemon juice to make each bite refreshing and warm. A splash of olive oil helps to bind it, leaving bites of fresh herbs to enhance the daylight-hued character. Such an entrée is nutritious, satisfying, and light simultaneously. Vegan Moroccan Beet Salad is nutritious, low-calorie, and can be easily made, which makes it a VIP of a vegetable-based diet.

STATS

• Diet: Vegan, gluten-free
• Course: Side dish, salad
• Cuisine: Moroccan
• Prep time: 15 minutes
• Cooking time: 30–40 minutes (for beets)
• Total time: 45–55 minutes
• Serving size: 1 cup
• Yield: 4 servings
• Difficulty: Easy
• Cooking method: Boil or roast

EQUIPMENT

• Medium pot (for boiling beets) or baking sheet (for roasting)
• Sharp knife
• Cutting board
• Large mixing bowl
• Small whisk or spoon
• Measuring cups and spoons

INGREDIENTS

• Peel, dice, then boil or roast four medium beets
• One teaspoon of cumin powder
• Three teaspoons of olive oil
• Half a cup of freshly chopped parsley
• 3 teaspoons of freshly squeezed lemon juice
• Two minced garlic cloves
• Half a teaspoon of paprika
• Add salt to taste.
• To taste, add black pepper.
• Half a cup of freshly chopped cilantro

INGREDIENT NOTES

Beets:

• The main component in this salad is beets.They are naturally sweet and earthy. Boiling makes them soft and tender, while roasting enhances their sweetness. Always peel after cooking for the smoothest texture.

Olive oil:

• Richness and cohesiveness are added with extra virgin olive oil. Its fruity flavor pairs well with the earthy beets and spices.

Lemon juice:

• The salad is brightened with fresh lemon juice. It cuts through the sweetness of beets and balances the warm spices with acidity.

Garlic:

• Garlic gives it a burst of flavor.Fresh minced garlic works best. It should be added raw to the dressing for sharpness.

Cumin:

• Cumin is a classic Moroccan spice. It adds warmth and depth that complements the sweet beets.

Paprika:

• Paprika gives a smoky note and a hint of color. Sweet paprika is best, but smoked paprika can be added for a richer taste as well.

Parsley:

• Fresh parsley adds a mild, fresh, and grassy note. It keeps the salad light and vibrant.

Cilantro:

• Cilantro contributes a zesty, citrus-like freshness. It pairs well with cumin and lemon.

DIRECTIONS

1. After washing, put the beets in a pot of water. Boil for 30 to 40 minutes, till fork-tender.
2. Or roast them for 45 to 50 minutes at 400°F.
3. After cooking, allow the beets to cool down a bit before removing the skins.
4. Cut them up into tiny cubes.
5. In a small bowl, combine the oil of olives, juice of one lemon, paprika, cumin, garlic, salt, and pepper.
6. Put the chopped beets in a big bowl for mixing.
7. Drizzle them with the dressing.
8. Gently toss to properly distribute the dressing over the beets.
9. Add chopped cilantro and parsley. Remix.
10. If necessary, taste and adjust the seasoning.
11. You can serve it cold or warm.

TIPS

• Roast the beets rather than boil, as this forms a more intense flavour.
• Before serving, chill the salad 1-2 hours so the flavors can intensify.
• Add orange zest or juice to sweeten.
• Add grated ginger, toasted sesame seeds, or pumpkin seeds for crunch.
• Serve with warm flat bread, couscous, or quinoa to make it a meal.

STORAGE INFORMATION

Refrigerator

• Keep in an airtight container and use within 3 days. The taste only gets better with time, and they are great left to sit overnight.

Freezer

• Not recommended. Beets get gummy and herbs turn to mush when thawed.

FAQS

Can I prep this in advance?

• Yes. It is even better the following day, when the flavours are incorporated.

Is it necessary to peel the beets?

• Yes. The skin covering is tough, so the salad is made smooth by taking off after cooking.

Do I have to be able to use canned beets?

• Fresh beets are best, but canned are better than none. Wash well in case of canned.

What to eat with Vegan Moroccan Beet Salad?

• It is complementary with grains such as couscous, rice, and quinoa. It also accompanies grilled vegetables or grilled tofu.

NUTRITIONAL INFORMATION

Calories: 140
Fat: 13 g
Dietary fiber: 4 g
Fiber: 4 g
Fat: 9 g
Vitamin A: 10 percent DV
Vitamin C: 18 percent DV
Iron 6% DV
Calcium: 4 percent DV
The Vegan Moroccan Beet Salad contest starts with 3 points per serving.