Sunday, November 23, 2014

Beet Salad Morrocan Style

I dabble in Moroccan cooking and notice the recipes include a lot of my favourite foods like beets, pumpkin and squash. These foods are easy to grow and keep well which fits in with me being more self-sufficient. 

I have also been trying to get young people to eat beets and I am surprised how few of them like beets. Ian said they taste like dirt! Most of them were never served beets at home. And yes, they do taste a bit like dirt! I am attributing this to their high mineral content. I did a bit of research and did in fact learn that the taste of the beet reflects the elements in the soil where they are grown. Makes sense.

Print a copy of this recipe.

Makes 8 or more 1/ 2 cup - 125 ml servings

1 lb beets or approximately 4 cups/1 liter peeled and cubed) 
1 fresh lemon, juiced - about 1/4 cup (60 ml) 
1 Tbsp (15 ml) olive oil
1/8 tsp (.6 ml) cinnamon, ground
1/4 cup (60 ml) fresh parsley, chopped
Optional additions: chopped red onion, tbsp of honey, zest of the lemon, 1/4 tsp ground cumin and/or paprika.

1.  Cut the green tops off leaving an inch (2.5 cm) or so. Leave the tap root intact as well.  These steps reduce "bleeding" of the beet juice into the cooking water.  Wash beets and boil in a covered saucepan until tender.  This can take longer than you think!  Let them cool in the cooking water.
2.  Use your hands to slip off the skins.  Chop them into cubes and place in bowl.
3. Combine rest of ingredients and pour over beets.  Toss to coat.  Let marinate for an hour or so before serving.

NUTRITION FACTS (per 125 ml serving): 50 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 55 mg sodium, 7 g carbohydrate, 1 g fibre, 5 g sugar and 1 g protein. % Daily Values (based on 2,000 calorie diet are 2% vitamin A, 15% vitamin C, 2% calcium and 4% iron.

Yours in good taste, © Nancy Guppy, RD, MHSc.


Marilyn said...

Beets must be in fashion this week. At Chez Piggy Restaurant in Kingston we were served beet chips. Like a potato chip but from beets. They were so sweet! Loved beets since I was little. Thanks Nancy.

Vicki said...

We have always enjoyed pickled beets, but this year I also pressure canned them. They are absolutely delicious, I was afraid they would be too soft but the texture is great. All you have to do is heat and serve... gotta love easy. Thanks for the recipes and nutrition information Nancy.

Nancy Guppy, MHSc, RD said...

Beets are in season! I love Chez Piggie. I had their cookbook out yesterday purusing their Moroccan section as Sal always cooked a lot of Moroccan. I wonder how they made the beet chips?

Anonymous said...

There is nothing like fresh beets from the garden. I love roasting them and since I am the only one who likes them I get them all to myself.

gumboot goddess said...

Yay! another beet recipe = this looks great, thanks~!

Anonymous said...

Try this! I am a beet fan too.


1 quart of organic, homemade broth (preferably beef or buffalo)
1 tablespoon butter
3 or 4 medium size beets – thinly sliced
1 onion – thinly sliced
1 cup of shredded red cabbage
1/8 cup minced parsley
1 tablespoon Sherry (optional)
Nutmeg - pinch
Lemon juice – 1 tablespoon
Salt and pepper
Sour Cream (optional)

Over medium low heat, melt butter in a medium size soup pot. Add onions and beets and cook until soft – about 7 or 8 minutes. Add a dash of salt and pepper. Stir in broth. Simmer for about 20 minutes. Than add fresh cabbage, parsley, nutmeg, and sherry. Simmer for a couple minutes more, season with additional salt and pepper, serve and enjoy. Add a dollop of crème fraiche or sour cream if you like.