Moroccan Beetroot Salad With Yogurt Dressing

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 03/17/22
Moroccan Beetroot Salad With Yogurt Dressing

The Spruce / Eric Kleinberg

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 servings

Beets have gained popularity over the years, especially making their way into fashionable salads. This Moroccan beetroot salad recipe nestles cooked beets over a bed of spinach and tops it with a creamy garlic and cumin yogurt dressing; the fresh mint and cilantro give the dish a Moroccan flair.

The recipe calls for cooked beets, and you can prepare them any way you like: boiled, steamed, or roasted. The salad can be served on its own with crusty bread and some salty butter, as a side dish with meat or fish, or as part of a spread of other salads.

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Ingredients

  • 1 cup (250 milliliters) yogurt

  • 2 teaspoons cumin seeds, coarsely ground

  • 1 clove garlic, crushed

  • Sea salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 cup (59 milliliters) malt vinegar

  • 1 3/4 pounds (750 grams) cooked beets, cooled and peeled

  • 8 ounces (250 grams) baby spinach

  • 1 large bunch fresh mint leaves, coarsely chopped, divided

  • 1 large bunch fresh cilantro leaves and stems, coarsely chopped, divided

Steps to Make It

  1. Gather the ingredients.

    Moroccan Beetroot Salad With Yogurt Dressing ingredients

    The Spruce / Eric Kleinberg

  2. Make the dressing: In a small bowl, mix together the yogurt, cumin, and garlic. Season with salt and pepper to taste. Refrigerate the dressing for an hour or so.

    Mix together the yogurt, cumin, and garlic in a bowl

    The Spruce / Eric Kleinberg

  3. Put the vinegar in a medium bowl. Cut the beetroot into even-sized wedges, transferring the wedges to the bowl with the vinegar as they are cut. Toss and let sit for 10 minutes. Drain the beets, discarding the vinegar.

    Geets in a bowl

    The Spruce / Eric Kleinberg

  4. Mix together the beetroot wedges, the spinach, and most of the chopped mint and cilantro in a large serving bowl (reserve a little of the chopped herbs as a garnish).

    Mix together the beetroot wedges, the spinach, and most of the chopped mint and coriander in a large serving bowl

    The Spruce / Eric Kleinberg

  5. Before serving, drizzle the dressing over the salad. Then, as you are ready to serve, finish by sprinkling with the remaining chopped herbs.

    Moroccan Beetroot Salad With Yogurt Dressing

    The Spruce / Eric Kleinberg

Tips

  • Consider roasting the beets rather than boiling or steaming, which is a more common preparation. Roasting beetroots helps retain a lot of the flavor and the nutritional value; it intensifies the flavor as well.
  • If you do not have the time to let the dressing sit for an hour or so, no worries, it will still taste good. Making it in advance simply lifts the flavors even more.

What is malt vinegar?

Malt vinegar is popular in Britain and often served with fish and chips. It has a nutty, somewhat toasty flavor that is sweeter and more complex than white vinegar. It is made by malting barley, which is then made into beer; the beer is then turned into vinegar. Placing the cut beets in the malt vinegar is a simple way to add an extra layer of flavor to this dish.

Nutrition Facts (per serving)
275 Calories
2g Fat
56g Carbs
11g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 275
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 4%
Cholesterol 4mg 1%
Sodium 399mg 17%
Total Carbohydrate 56g 20%
Dietary Fiber 6g 20%
Total Sugars 49g
Protein 11g
Vitamin C 26mg 128%
Calcium 246mg 19%
Iron 5mg 26%
Potassium 1238mg 26%
*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.)