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    You are in: Home / Recipes / Moroccan Beet Salad Recipe
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    Moroccan Beet Salad

    Moroccan Beet Salad. Photo by MarraMamba

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    justcallmetoni's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Peel and trim the beets. Dice into bite sized cubes about 1/2 - 3/4 inches.
    5. 5
      Mix together all remaining ingredients and pour over the slightly warm beets. Toss and place in the fridge for a minimum of 1 hour.

    Ratings & Reviews:

    • on April 06, 2009


      I've always been a fan of the exceptionally tangy pickled beets as made by the Pennsylvania Dutch. As I was making this Moroccan Beet Salad yesterday, I tasted the dressing and expected something similar. However, after putting the dressing on the beets and letting it sit a few hours, I was surprised how very mild the result was. I went back and made a second batch of dressing, effectively doubling that part of the recipe. When I later served it for dinner, I was unimpressed. However, today, after sitting overnight, it is tasting better although still not as tangy as I would prefer. I would recommend doubling the dressing and making this a day ahead so it really has time to blend.

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    • on April 21, 2008


      This was great! I added some sliced shallots and it was a hit at the seder! Thanks!

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    • on September 17, 2007


      yummy, the first time i made it i forgot the sugar/splenda and knew something was wrong, so mixed it up again with the correct ingredients. Delicious and different.

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    Read All Reviews (4)


    Nutritional Facts for Moroccan Beet Salad

    Serving Size: 1 (129 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 118.0
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 133.4 mg
    Total Carbohydrate 20.4 g
    Dietary Fiber 3.6 g
    Sugars 15.9 g
    Protein 3.0 g

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