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Moroccan Beet Salad served in a white plate and topped with Italian Parsley.

Moroccan Beet Salad

Course Salad
Cuisine Moroccan
Keyword Beet, Beets, Easy, Moroccan, Recipe, Salad, Summer
Prep Time 5 minutes
Cook Time 10 minutes
Resting and cool down 15 minutes
Servings 4 small servings


  • 1 lbs beets peeled and diced
  • 1/4 cup chopped parsley plus more for garnish
  • 1 tbsp mayonnaise
  • juice of 1/2 a lemon
  • zest of one lemon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground paprika
  • 1/2 small onion finely chopped
  • salt and pepper to taste


  1. Place your beets in a pot full of salted water. Bring to a boil over medium-high heat and cook for another 7-10 minutes or until beets are completely cooked through. Drain and let your beets completely dry and cool down in a strainer (this should take about 15 minutes)

  2. In a small bowl, mix your mayonnaise, cumin, paprika, minced onion, lemon juice and zest.

  3. Add your beets to the bowl, along with the parsley and mix until your diced beets are fully coated. Serve with an extra garnish of parsley (if you want). Enjoy