Moroccan Sweet Beet Salad Recipe

Moroccan sweet beet salad
Giora Shimoni
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 3 Servings
Nutritional Guidelines (per serving)
173 Calories
5g Fat
31g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3 Servings
Amount per serving
Calories 173
% Daily Value*
Total Fat 5g 6%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 952mg 41%
Total Carbohydrate 31g 11%
Dietary Fiber 6g 23%
Protein 4g
Calcium 38mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Add variety to your Shabbat table with this Moroccan Sweet Beet Salad. After cooking the beets in water, slice, and spice. Simple, colorful, healthy and delicious. This salad is so tasty that even the kids will eat it up.


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

Steps 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.

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