A Beet Salad That Whisks You Straight to Morocco

Let me tell you something. The first time I made this Moroccan Beet Salad, it was a chilly Tuesday in March, and I was aching for color. Not just on my plate, but in my day. I stood in my kitchen with the windows cracked open just a bit — enough to catch a whiff of the neighbor’s firewood, enough to remind me that spring wasn’t quite here yet.

But then I grated those beets — that deep, ruby-red hue practically sang out, and suddenly I was transported. Not to my cluttered kitchen, but to a sun-washed Moroccan courtyard, full of music, spice, and chatter. That’s what this salad does. It’s not just food — it’s a little edible postcard from a faraway place.

Why You’ll Love This Moroccan Beet Salad

• It’s bursting with color — a true showstopper on any table

• Bright and earthy all at once, thanks to the combo of lemon, cumin, and cinnamon

• Comes together in minutes — no roasting, no waiting

• Can be served chilled or room temp, so it’s perfect for meal prep or potlucks

• Naturally vegetarian (and easily vegan!)

• Feels fancy, but oh-so-easy

Let’s Talk Ingredients (and a few smart swaps)

Here’s what you’ll need — plus a few ideas if you’re working with what’s on hand:

• Beets – Go for medium-sized ones. I use fresh raw beets and grate them with a box grater (yes, it’s a little messy, but that gorgeous color is worth it!). If you’re in a pinch, pre-cooked beets work too, just dice them instead of grating.

• Olive Oil & Lemon Juice – The dynamic duo that wakes everything up. Fresh lemon is non-negotiable here — it balances the sweetness of the beets beautifully.

• Cumin & Cinnamon – Don’t be shy with these. That warm-spice-meets-zing combo is what makes this salad sing Moroccan.

• Mint & Parsley – Fresh herbs are key! Mint cools things down, parsley adds depth. If you’ve only got one, just double it.

• Feta Cheese (optional) – That salty creaminess is chef’s kiss with the sweet beets.

• Walnuts (also optional) – For a little crunch and a touch of rustic richness.

Salt and pepper, of course — always to taste. Trust your palate!

Step-by-Step: From Beets to Beauty

Let’s pull it together — and don’t worry, you won’t even need the stove:

1. Start with the beets.
   Grab those fresh beets and peel ‘em like you mean it (I like to wear gloves unless I want pink-stained fingers for days). Grate them into a big bowl — don’t worry if it looks like a murder scene, that’s normal!

2. Whisk up the dressing.
   In a small bowl or even a mason jar, whisk together your olive oil, lemon juice, cumin, and cinnamon. Give it a taste. It should be a little zippy, a little cozy.

3. Toss it all together.
   Pour that glorious dressing over your beets and give it a good toss. Don’t rush this part — make sure every ribbon of beet gets coated.

4. Add those fresh herbs.
   Sprinkle in the chopped mint and parsley. You’ll instantly notice the scent shift — it gets greener, fresher. Toss again, gently.

5. Season and finish.
   Add salt and pepper to taste. If you’re adding feta and walnuts, sprinkle them on just before serving. That way, they keep their texture and pop.

6. Serve it up.
   This salad is just as happy chilled as it is at room temp. Let it sit for 15 minutes if you’ve got time — it helps the flavors mingle.

Make It Yours — Fun Twists & Variations

• Citrusy Bright – Add orange segments or a splash of orange blossom water. Trust me, it’s magical.

• A Little Heat – Toss in some chili flakes or a pinch of cayenne.

• Hearty & Healthy – Stir in some cooked lentils or chickpeas for a protein boost.

• A Sweet Finish – Pomegranate seeds add sparkle and just a hint of tart-sweet joy.

Feeling bold? Try it with labneh instead of feta for a tangier Middle Eastern twist.

Leftovers? Oh, You Lucky Thing

This salad actually gets better after a few hours in the fridge. Store it in an airtight container and it’ll keep for about 3–4 days. Just give it a little stir before serving, and maybe a fresh squeeze of lemon if it needs brightening.

I don’t recommend freezing — the texture goes a little sideways. But honestly, I doubt it’ll last that long.

From My Kitchen to Yours ❤️

I hope this Moroccan Beet Salad brings a little sunshine and spice into your day, just like it did for me. Whether you’re serving it as a side dish, scooping it up with pita, or piling it on a bed of greens, this salad is a keeper.

Let me know if you try it — I’d love to hear how you serve yours, or if you’ve added your own spin. Drop a comment, shoot me a message, or just shout into the void — I’m listening.

Moroccan Beet Salad

This vibrant and refreshing Moroccan beet salad is full of warm spices, fresh herbs, and zesty lemon flavor. It’s perfect as a light side dish or a healthy addition to a Mediterranean-style spread.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Total Time 15 minutes mins

Course Salad, Side Dish

Cuisine Middle Eastern, Moroccan

Servings 4

Calories 180 kcal

Ingredients

  

1x2x3x

• 4 medium beets peeled and grated
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/4 cup fresh mint chopped
• 1/4 cup fresh parsley chopped
• salt and pepper to taste
• 1/4 cup feta cheese crumbled (optional)
• 1/4 cup chopped walnuts optional

Instructions

 

• Place the grated beets in a large mixing bowl.
• In a small bowl, whisk together the olive oil, lemon juice, ground cumin, and cinnamon.
• Pour the dressing over the beets and toss until well coated.
• Add the chopped mint and parsley to the beets, and toss again.
• Season with salt and pepper to taste.
• If using, sprinkle crumbled feta cheese and chopped walnuts over the salad just before serving.
• Serve chilled or at room temperature.

Notes

This salad is best after it sits for a bit—feel free to make it a few hours ahead. For a brighter flavor, add a little orange zest. To make it vegan, simply omit the feta cheese.

Nutrition

Calories: 180kcal

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