Moroccan Beet Salad

As part of CSA farm share, I received 5 beets, and I was pleasantly surprised by many options that were quite similar when I looked for salad recipes on youtube. Every recipe I saw had at the least either 60 minutes of baking or 60 minutes of boiling. I sure was not ready to spend so much time cooking. I choose to use the pressure cooker and boiled it until there were 3 whistles. Voila it’s ready.


5 medium sized beets – slightly cut and pressure cooked until 3 whistles

1 yellow onion – medium – finely chopped

Cilantro/Parsley – 1/2 cup finely chopped (or you can add more depending on your taste buds)

Olive oil – 1tbsp

Lime juice – 1/2

Salt, pepper & cumin – as per taste (yes all three)

1/2 -Jalapenos (optional) – finely chopped


  1. Peel off the outer skin of boiled beets, cut them into equal size proportions -1/2 inch square cubes.
  2. Mix – finely chopped onion, cilantro/parsley, olive oil, lime juice, salt, pepper & cumin – mix it. I have added jalapeno as well for extra spice.
  3. Mix beets from step #1 & step #2 – adjust the ingredients according to your taste buds.
  4. Refrigerate it for 2-3 hours before serving it.

It sure was one delicious salad that I had. You should definitely try. Great summer salad. Very refreshing. Sorry, again, I had no picture. Also, I tried with non-red beets.

Here is the video where I sourced my recipe from except for the way of boiling the beets and jalapenos. Rest of the procedure is almost same.

Cooking with Alia -Moroccan Beetroot Salad


2 thoughts on “Moroccan Beet Salad

    • Whoa… you never got a chance to try it or you did not find that in the market while you were growing up? Did you enjoy the smoothie? I see that many people either they like beets or do not like the taste.
      Yes, I found this to be simple and I went ahead. Surprisingly, most of the Moroccan salads I saw, use pretty much the same ingredients.
      Also- carrot-beet juice … its amazing (no pulp).


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