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Moroccan Beet Salad on a White Plate with Orange and fresh mint leaves

Moroccan Beet Salad

An easy Moroccan Beet and Orange Salad with Fresh Mint and Orange Dressing! A Vegan and healthy cold beet salad bursting with flavot. Can be made with boiled or roasted beets - easy to make ahead of time for meal prep too!

Course Appetizer, Side Dish
Cuisine Middle Eastern, Morocco
Keyword beet and orange salad, Moroccan beet salad recipe, roasted beet salad
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Calories 200 kcal


  • 4 big beets
  • 1 head garlic if roasting the beets
  • 1 small onion
  • 2 tbsp olive oil + more if roasting garlic
  • 1/2 cup freshly squeezed orange juice
  • 1 tbsp orange zest
  • 2 tbsp white vinegar
  • 1 ½ tsp ground cumin
  • 1/2 tsp salt
  • 1/4 cup each of fresh mint leaves or fresh parsley packed
  • 1/4 cup fresh cilantro leaves packed
  • optional: goat cheese


  1. In a large pot bring enough water to cover beets to a boil. Add in beets and allow to simmer until beets are tender enough to be pierced with a fork, about 45 minutes. Remove from the pot and allow to cool completely.
  2. Alternative: Roast the beets in the oven (RECOMMENDED). I roast my beets whole (400 F oven, 45 min for small, an hour or more for large) after a little scrub. The peel, bottoms, and tops just slip right off after roasting. I add a head of garlic to the sheet pan. Just slice off top of the head of garlic. Drizzle with oil and season with salt and pepper. Wrap in foil and place in a shallow dish or on the sheet pan next to the beets.
  3. Remove the skins from the beets using a peeler. Cut beets into pieces and set aside. Slice the onions finely and set aside.
  4. In a small bowl or in a small food processor (if adding garlic use the food processor) combine olive oil, orange juice, orange zest, white vinegar,  cumin, and salt. Add 2-3 cloves of roasted garlic, if using. Stir well or process and set aside.
  5. In a large bowl add in beets, fresh mint or parsley, fresh cilantro, sliced onions, and dressing and toss until everything is mixed together. Top with more fresh herbs and serve.

Recipe Notes

  • Boiling dilutes the flavor and sweetness; roasting concentrates both. I roast a garlic head while at it.
  • After roasting let cool then squeeze out garlic cloves and use on everything. I tend to make some garlic chimichurri and add only about 2 -3 cloves to my dressing.
  • If adding garlic, I blend my dressing in the food processor.