Moroccan Sweet Beet Salad Recipe

Moroccan Sweet Beet Salad
Moroccan Sweet Beet Salad. Giora Shimoni
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 3 Servings
Ratings (5)
Add variety to your Shabbat table with this Moroccan Sweet Beet Salad. After cooking the beets in water, simply slice and spice. Simple, colorful, healthy and delicious. This salad is so tasty that even the kids will eat it up.

What You'll Need

  • 4-5 red beets
  • 2 Tbsp. sugar
  • 1 Tbsp. lemon juice
  • 1 Tbsp. canola oil
  • 1 tsp. salt

How to Make It

1. Wash beets. Cut off their stems and bottoms, but do not peel. Cut them into quarters and place in a pot of water (enough water to cover the beets). Bring the water to a boil. Turn the flame down to low, cover, and cook for 1 hour and 15 minutes.

2. Drain and cool the beets. Then peel and slice them. Add the sugar, lemon juice, oil and salt. Note that the amount of the seasonings can be changed according to your taste

.3. Cover and refrigerate. This salad is best when it sits for a few hours or overnight before serving. Serve cold.

Nutritional Guidelines (per serving)
Calories 173
Total Fat 5 g
Saturated Fat 0 g
Unsaturated Fat 3 g
Cholesterol 0 mg
Sodium 952 mg
Carbohydrates 31 g
Dietary Fiber 6 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)