Beet Salads

"Cooking time includes marinating time in this recipe. A Moroccan dish which works well with many mains and well as a salad. A tasty variation is to add 1 teaspoon orange flower water, 1/8 teaspoon cumin, a pinch of paprika, and a little water to the sauce."
photo by Syrinx photo by Syrinx
photo by Syrinx
Ready In:
1hr 30mins
2 cups




  • Wash the beets well, being careful not to break their skins.
  • Cut off the tops, leaving a stalk of about 1 1/2 inches.
  • Boil, covered, until tender.
  • Allow the water to cool, then slip off the skins, trim off the tops, and cut into bite-sized pieces.
  • Mix the remaining ingredients and pour over beets.
  • Let marinate 1 hour before serving.

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  1. I thought it was excellent! Full of flavor! I will make this repeatedly. Thanks for sharing!!!
  2. I made the basic recipe initially, and liked it. A good beetroot salad, possibly a little on the sweet side for my personal taste, but definitely a 4* recipe. Then, just as I was starting to write this review, I wondered what the suggested variation might taste like, so I headed back to the kitchen to add the orange blossom water, cumin and paprika as indicated in the recipe's introduction. Because we'd already eatern half the beetroot, I scaled down the quantities, and I didn't bother adding the water. It was fantastic! A 5* recipe! I can see this variation of your recipe becoming a staple in our house. Thank you.


Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
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