Moroccan beetroot salad

Moroccan beetroot salad


1 person made this

About this recipe: Fresh beetroot salad


Serves: 4 

  • 500g fresh raw beetroot
  • 1/2 teaspoon paprika
  • 1 pinch cinnamon
  • 1 tablespoon sugar
  • 2 tablespoons orange blossom water
  • juice of 1/2 lemon

Prep:15min  ›  Cook:1hr  ›  Extra time:2hr chilling  ›  Ready in:3hr15min 

  1. Wash beetroot but keep whole and unpeeled. Place in a pot, cover with water and boil for 1 hour, or until the skin can easily be pierced with a fork.
  2. Drain the beetroot, reserving the cooking water. As soon as the beetroots are cool enough to handle, remove the skin and slice into rounds.
  3. Place the beetroot in a bowl. Mix one glass of reserved cooking water with paprika, cinnamon, sugar, blossom water and lemon; pour over sliced beetroot.
  4. Keep in the fridge for at least 2 hours before serving.

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