Beet Salad Morrocan Style

Yours in good taste, © Nancy Guppy, RD, MHSc.  

Visit my blog for the ingredients and method with photographs to help with the "how to"

I dabble in Moroccan cooking and notice the recipes include a lot of my favourite foods like beets, pumpkin and squash. These foods are easy to grow and keep well which fits in with me being more self-sufficient.  I try to get young people to eat beets and I am surprised how few like them.  A friend Ian said they taste like dirt!  Most of them were never served beets at home.  And yes, they do taste a bit like dirt!  I am attributing this to their high mineral content.  I did a bit of research and did in fact learn that the taste of the beet reflects the elements in the soil where they are grown.  Makes sense.

Makes 8 or more 1/ 2 cup - 125 ml servings


1 lb beets or approximately 4 cups/1 liter peeled and cubed) 

1 fresh lemon, juiced - about 1/4 cup (60 ml) 

1 Tbsp (15 ml) olive oil

1/8 tsp (.6 ml) cinnamon, ground

1/4 cup (60 ml) fresh parsley, chopped

Optional additions: chopped red onion, tbsp of honey, zest of the lemon, 1/4 tsp ground cumin and/or paprika.


1.  Cut the green tops off leaving an inch (2.5 cm) or so. Leave the tap root intact as well.  These steps reduce "bleeding" of the beet juice into the cooking water.  Wash beets and boil in a covered saucepan until tender.  This can take longer than you think!  Let them cool in the cooking water.

2.  Use your hands to slip off the skins.  Chop them into cubes and place in bowl.

3. Combine rest of ingredients and pour over beets.  Toss to coat.  Let marinate for an hour or so before serving. 

NUTRITION FACTS (per 125 ml serving): 50 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 55 mg sodium, 7 g carbohydrate, 1 g fibre, 5 g sugar and 1 g protein. % Daily Values (based on 2,000 calorie diet are 2% vitamin A, 15% vitamin C, 2% calcium and 4% iron.