Moroccan Red Beet Salad Recipes

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MOROCCAN BEET SALAD

Provided by Joan Nathan

Categories     salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 7



Moroccan Beet Salad image

Steps:

  • Place water in a 3-quart saucepan, and bring to a boil. Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes. Cool, peel, and cut beets into bite-size pieces. Place in a serving bowl.
  • Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl. Whisk in olive oil, then toss with beets. Let sit a few hours. Just before serving, sprinkle with parsley.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 281 milligrams, Sugar 7 grams

6 to 8 medium beets
Juice of 1 lemon
2 cloves garlic, minced
1 teaspoon cumin, or to taste
Salt and black pepper
4 tablespoons extra virgin olive oil
1/2 cup diced fresh parsley

MOROCCAN BEET SALAD

Make and share this Moroccan Beet Salad recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7



Moroccan Beet Salad image

Steps:

  • Place water in a 3-quart saucepan, and bring to a boil.
  • Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.
  • Cool, peel, and cut beets into bite-size pieces.
  • Place in a serving bowl.
  • Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl.
  • Whisk in olive oil, then toss with beets.
  • Let sit a few hours.
  • Just before serving, sprinkle with parsley.

6 -8 medium beets
1 lemon, juice of
2 cloves garlic, minced
1 teaspoon cumin, to taste
salt and black pepper
4 tablespoons extra virgin olive oil
1/2 cup diced fresh parsley

MOROCCAN RED BEET SALAD

Another recipe from the kitchen of Momma Simo. This is my best guess from watching her make it. I have since tried this at home with measuring and this is pretty darn close. There is one optional ingredient which while not terribly authentic works really well in this dish.

Provided by justcallmetoni

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11



Moroccan Red Beet Salad image

Steps:

  • Trim the the long root tip off the beets, leaving about 1/2 inch of stem on the tops. Scrub the beets rather well taking care not to damage the skin.
  • Place the cleaned beets into a large heavy saucepan filled with water and bring to a boil. Cook until the beets are cooked tender. This can vary from 30 to 60 minutes depending on the size of your beets.
  • When the beets are cooked, pour out the boiling water and run the beets under cool running water. Reduce the temperature of the beets to a point where they can be handled. The skins should be fairly loose.
  • Peel and trim the beets. Dice into bite sized cubes about 1/2 - 3/4 inches.
  • Mix together all remaining ingredients and pour over the slightly warm beets. Toss and place in the fridge for a minimum of 1 hour.

1 1/2 lbs beets
2 -3 teaspoons sugar (at home I make this with Splenda)
1 large lemon, juice of
1 tablespoon olive oil
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon sweet paprika (pimenton)
3 -4 tablespoons parsley
2 teaspoons water
salt
1 tablespoon Grand Marnier (optional)

MOROCCAN BEET LEAF OR SWISS CHARD SALAD (SALADE DE BLETTES)

Provided by Joan Nathan

Categories     Salad     Appetizer     Quick & Easy     Rosh Hashanah/Yom Kippur     Swiss Cheese     Paprika     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 to 6 Servings

Number Of Ingredients 9



Moroccan Beet Leaf or Swiss Chard Salad (Salade de Blettes) image

Steps:

  • Heat the oil in a medium skillet. Toss in the garlic, sautéing until just fragrant, then add the chard and cook for a few minutes. Sprinkle on a little salt, the paprika, cumin, and harissa, and cook for another minute, stirring. Pour the vinegar or lemon juice into the pan, and cook for another minute, or until it has begun to evaporate. Season with salt and freshly ground pepper to taste. Serve at room temperature.

1/3 cup peanut, grapeseed, or vegetable oil
2 bunches of Swiss chard or beet leaves with stems, coarsely chopped (about 1 pound)
4 cloves garlic, minced
Salt to taste
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon harissa*, or to taste
1/4 cup white vinegar or lemon juice
Freshly ground pepper to taste

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