Moroccan Beetroot Salad Recipe - CookingWithAlia - Episode 154

feta cheese

🥗Healthier: tofu

💰Cheaper: ricotta cheese

Tofu is lower in fat and calories, while ricotta is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers similar health benefits, while sunflower oil is often less expensive.

pomegranate seeds

🥗Healthier: dried cranberries

💰Cheaper: raisins

Dried cranberries provide sweetness with fewer costs than fresh pomegranates.

garlic

🥗Healthier: shallots

💰Cheaper: onion powder

Shallots offer a milder flavor and onion powder is more economical.

Fill a saucepan with water and place the beetroot in the water.

Add a lemon slice to enhance color and flavor.

Cover the pan and set the heat to medium high.

Cook the beetroots in boiling water until done, about 1 hour for large beets.

Check doneness with a fork; the skin should easily come off and you should be able to pierce them.

Drain the beets and place them in a large bowl with cold water to cool them off.

Mix the onion, olive oil, chopped parsley, vinegar, and spices together in a bowl.

Peel the cooled beetroots.

Slice the beetroots and mix them with the parsley and onion mixture.

Taste the salad and adjust the spices to taste.

Cover the bowl with plastic wrap and place the salad in the fridge for a few hours before serving.

Serve the beetroot salad cold.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens