Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Fabulous served with a Morrocan Meal! It can take up to an hour to cook beetroot.

Ingredients Nutrition


  1. Steam or boil beetroot until tender.
  2. Rub skin gently to peel, then cut into small dice size pieces.
  3. Place in large bowl and add onion and fresh herbs.
  4. In a separate bowl, combine oils and lemon juice and season.
  5. Toss beetroot and walnuts in the dressing, sprinkle with rosewater just before serving.
Most Helpful

Such a burst of flavor! I too roasted my beets but otherwise did as directed. I did use less rosewater (one and a half tablespoons emptied my bottle) and found it sufficient. Served this on a combination of bibb lettuce and endive. Very pretty as well as delicious. Thanks, Jewelies!

Chef Kate February 19, 2008

This is a yummy salad, which goes really well with spicy food. I made it as directed in the recipe except that I roasted the beetroot, because I like the flavour better that way, and I only used half the amount of rosewater in the dressing. Thanks Jewelies!

~jus~ April 13, 2005