Moroccan Beet Salad

READY IN: 55mins
Recipe by justcallmetoni

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.

Top Review by Rodney B.

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.

Ingredients Nutrition


  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. 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. 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. Peel and trim the beets. Dice into bite sized cubes about 1/2 - 3/4 inches.
  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.

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