Moroccan Beetroot Salad

Most people don’t know beets (called beetroot in many English-speaking countries) mostly originated in North Africa. It’s not what I would consider a standard ingredient in Moroccan cooking, but many private households still use beets extensively as part of a salad.

The warm spices of Morocco and their penchant for sweet-sour-spicy flavors pairs beautifully with the natural earthiness and sweetness of beets. This salad represents one of my favorite ways to enjoy beets – especially the early season ones with their beautiful (and healthy) greens still attached.

I like to roast the beets for this salad, then peel them while they are warm, slice and marinate for at least one hour before serving at room temperature or even chilled.

Yield: makes about 4-6 servings

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