Moroccan Vegetable Salads

We had a small dinner party a few weeks ago.

As our guests prefer not to eat meat that isn’t well-done, cooking on the barbecue was not an option – as we prefer not to cook meat that IS well done.

I didn’t really want to go all the way back to proper winter cooking, so I compromised: a lamb and sweet potato tagine (with well-done, braised, tender lamb) and Moroccan vegetable salads.

The salads could be made earlier in the day and the tagine was cooked slowly while we had the apero.  Perfect for entertaining!

Both of these recipes are based on recipes from ‘The Food of Morocco, a journey for food lovers’.

Spiced Beetroot Salad


  • 16oz (480gr) cooked beets (beetroot)
  • 1 medium red onion
  • 1/4 cup good olive oil
  • 2 tbs Balsamic vinegar
  • 2 tbs chopped parsley
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika

Spiced Beet Salad


  • Cut the beets into slices about 1/4″ thick. 
  • Cut the onion in half, then into very thin slices. 
  • In a deep bowl whisk together vinegar, spices and oil. 
  • Add beets, onions, parsley and mix wel.
  • Set aside to marinate, at room temperature, stirring occasionally, for 1 – 3 hours.p

And for a root vegetable of another color…..

Spiced Carrot Salad


  • 16oz (480gr) carrots
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp ground ginger
  • 2 tbs chopped parsley
  • 1 tbs fresh lemon juice
  • 1 tbs lemon vinegar
  • 2 tbs good olive oil
  • 1/2 tsp dried thyme

Spiced Carrot Salad


  • Slice the carrots into sticks.
  • Cook carrots in boiling, salted water for 10 minutes.
  • When carrots are done, drain well but do not rinse.
  • Whisk remaining ingredients together in a deep bowl. 
  • Add carrots, stir well and set aside to marinate for several hours at room temperature.

Refrigerate any leftover salad…. Both are great the next day!

6 thoughts on “Moroccan Vegetable Salads”

  1. Both salads look very nice. I make red beet salad often, but not carrots, for no particular reason. I should change that, especially now that carrots are plentiful at the farmers’ market

  2. I’m sure the tagine was excellent and an excellent solution to the meat issue. But I’d say the salads are brilliant. Still, I would have had to add mint to the beets … maybe even the carrot … but I should try them without too.

  3. Simona, I’ve always liked beets, but for some reason, have gotten away from them…. I’m starting again LOL
    Tanna, you inspired me – I bought a mint plant for the garden today!
    manningroad, it was good – and the leftovers were better LOL
    Val, they’ll both be repeated….
    Ina, it was, just hard to get in the mood in the summer – but it was cool and rainy LOL

Comments are closed.

Share via
Copy link
Powered by Social Snap