Moroccan cuisine · Salads & Mezze

Moroccan Beet Salad

Earthy beet cubes in a dressing of orange juice, lemon, cumin and a touch of cinnamon.

Ingredients · for 4 servings

• 600 g beets
• 1 orange
• 1 lemon
• 1 red onion
• 1/2 bunch flat-leaf parsley
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1 tsp sugar
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Wash the beets and boil unpeeled in salted water for 40–50 min, until a knife slides in without resistance; drain and let cool briefly.
2. Peel the beets wearing kitchen gloves — the skin now slips off easily — and cut into 1.5 cm cubes.
3. Squeeze the orange and lemon and whisk the juice with the olive oil, sugar, cumin and cinnamon into a dressing, until the sugar has dissolved.
4. Cut the red onion into thin half-rings and let it sit in the dressing for 5 min so it loses its sharpness.
5. Fold in the beet cubes, season to taste with salt and pepper, and chill for at least 20 min to let the flavors develop.
6. Before serving, scatter the chopped parsley on top and serve the salad well chilled as part of a mezze spread.