Moroccan Beet Salad

Beets on short notice

On a Friday with very little planning, I found myself scrambling to put together a pickle/salad. I recalled seeing a Moroccan beet salad somewhere so I figured I should give it a spin.

After letting the salad sit for about 30 minutes, I started eating the beets not realizing that: a) the guest hasn't arrived yet and would probably like some too, and; b) I hadn't taken a picture yet. I immediately ran for the camera and did a close-up of what remained in the bowl.

They were very cumin heavy (by design, I assume) but the definitely had a Moroccan taste to them.

Moroccan Beet Salad

• 1 can beets, drained
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp cumin
• 1/8 tsp garlic powder
• pepper 
• salt

1. Combine all ingredients in a jar or plastic container.
2. Shake and let marinate in the refrigerator for 1-2 hours before serving.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
Try other tasty recipes

Picked Beets and Pickled Eggs

Pickled beets, pickled eggs, hummus, herring and
dill pickles. Eggs had only marinated for 24 hours.

Pickled Beets

• 3 large beets
• 3 + 2 cups water
• 2 cup sugar
• 1 cup vinegar
• 1-1/2 tsp salt

1. Wash beets, cut off ends and in half.
2. Place beets in a medium-small sized pot with 3 cups of water (should be enough to cover) and boil until tender.
3. Drain and reserve liquid for egg recipe.
4. Remove skin from beets, slice into chunks and pack into sterilized jar(s).
5. Combine sugar, 2 cup water, vinegar and salt. Bring to a boil (dissolving sugar).
6. Pour vinegar mixture over beets leaving about 1/2 cm space at the top of the jar. Discard remaining liquid.
7. Tighten lid on jar and let cool before refrigerating.

Note: if bottles were sterilized, beets don't need to be refrigerated until opened.

Pickled Eggs

• 8 eggs, boiled and peeled
• 1 cup beet liquid from beet recipe
• 1 cup white vinegar
• 1/2 cup sugar
• 2 tsp garam masala
• 1/2 stick cinnamon

1. Loosely pack boiled eggs into a sterilized jar (my mistake was cramming them into a small jar).
2. Combine beet liquid, vinegar, sugar, garam masala and cinnamon in a pot and bring to a boil (dissolving sugar).
3. Pour mixture through a strainer into jar leaving 1/2 cm space.
4. Tighten lid on jar and let cool before refrigerating.
5. Let marinate for several days before opening.

Note: use eggs within one week after opening.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
Try other tasty recipes