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Moroccan Sweet Beet Salad (Parve)

User Rating 5 Star Rating (2 Reviews)


Moroccan Sweet Beet Salad

Moroccan Sweet Beet Salad

Giora Shimoni
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.

Prep Time: 10 minutes

Total Time: 10 minutes


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


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.
User Reviews

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 5 out of 5
Cooking Beets, Member avi2196

When cooking beetroot (beets) it is advisable to leave them uncut. Do not cut the stems or roots off until they have been cooked. This way you will have a darker and more flavourful beet, just wash them well and check for insects in the stalks which can be cut to about 1/2"" in length, then boil for the required time dependent on the size. Cheers Avi

2 out of 2 people found this helpful.

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