Serves 4

Light and refreshing Moroccan beet salad, a colorful and healthy addition to any Moroccan meal.


3 medium beets
1⁄2 a red onion
A splash of white vinegar
Chopped fresh parsley and coriander A sprinkle of cumin
Salt and pepper, to taste


Boil beets in a saucepan until you can easily cut through them with a knife, about 20-25 minutes. Meanwhile, very finely dice the red onion. Drain the beets and immediately place them in a bowl of cold water to stop the cooking process. Peel off the skin and roughly dice. Add to a bowl with the rest of the ingredients and stir to combine. Taste, and add some more cumin if needed. Serve chilled.


  • Another wonderful beet salad is made by boiling beets and then mixing with a few tablespoons of plain yogurt (about 110 grams) and a handful of chopped fresh parsley and coriander.

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