Moroccan Beet Salad with Tangerines and Cinnamon

by formerchef on March 21, 2012

Post image for Moroccan Beet Salad with Tangerines and Cinnamon

A couple of months ago I mentioned I got Paula Wolfert’s gorgeous book, The Food of Morocco as a gift. The first thing I made was preserved lemons but had to wait a month for them to finish curing. Then, a few weeks ago, we had family visiting and I decided to go all out, making five dishes from this book, a veritable Moroccan feast. In later posts I will share some of the other dishes I made, but today we’ll start with this beet salad. It’s a very simple salad, but it packs a lot of flavor. With the leftovers, I used the beets in other salads and they were fantastic (if not better) even a few days later.

The original recipe did not include tangerines or their juice, but I wanted to add a little color and sweetness so considering that tangerines were named after Tangiers Morocco, it’s not that much of a stretch to include them. Beets come in many colors besides scarlet red; there are candy cane striped beets, golden beets and even white beets. If you have the opportunity to use different colors, try it, I think it would make a beautiful salad. If mixing colors, try to keep the cooked beets separate until right before serving otherwise everything just may end up pink. Happy Spring!


Moroccan Beet Salad with Tangerines and Cinnamon

Printable Recipe in PDF for Beet and Tangerine Salad

1 lb beets, roasted
1 Tbsp sugar
1 Tbsp extra virgin olive oil
1 lemon, juice of
1/4 tsp cinnamon
1 Tbsp chopped fresh flat leaf parsley
4 each seedless tangerines (3 for slicing, 1 for juice)
kosher salt and freshly ground black pepper to taste

Adapted from The Food of Morocco (The original recipe did not include tangerines and tangerine juice. I’ve also modified some of the recipe’s instructional steps).

1. Preheat the oven to 350 degrees. Roast the beets, wrapped in foil, until done. Let cool. For further instruction on how to roast beets go here. When the beets are cool enough to handle, trim off the ends and peel. Cut the beets in quarters and then into 1″ chunks.

2. Squeeze the juice from one of the tangerines and reserve.

3. In a small bowl whisk together the olive oil, lemon juice, tangerine juice, sugar, and cinnamon. In a larger bowl, combine the beets with the dressing and chopped parsley. Season with salt and pepper. At this point the beets can be placed in an airtight container up to a day in advance of when you want to serve them.

4. Cut or peel the skin off 3 of the tangerines and then slice into 1/4″ thick rounds. Right before serving, layer the tangerine slices into the serving bowl with the dressed beets. Adding them last will preserve the color on the tangerines (they will get pink from the beets and the dressing almost immediately).


Like beets? Check out some of my other recipes using beets.

1 Deb March 21, 2012 at 9:44 am

A delightful salad, with vibrant flavors that match the appealing photos!

2 danny March 21, 2012 at 6:19 pm

wow that looks really good

3 Diane March 21, 2012 at 11:44 pm

What a delicious salad 😉

4 Lyndsey @ The Tiny Skillet March 22, 2012 at 12:36 pm

It sure makes for a beautiful and interesting presentation! I would like to try this combination of flavors. I made preserved lemons too, min will be ready to use on the 23rd…looking forward to see what you make!

5 Javelin Warrior March 22, 2012 at 10:01 pm

I’ve never combined beets with cinnamon or citrus, but it sounds amazing. And the contrasting colors and textures are incredible! I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure following your creations…

6 formerchef March 22, 2012 at 10:06 pm

No worries! Thanks for including me!

7 Yoshiblue March 26, 2012 at 9:08 am

Thanks for this recipe for Moroccan beet salad with tangerines and cinnamon. It looks wonderful.

8 Jenn @LeftoverQueen March 26, 2012 at 12:10 pm

What a beautiful and seasonal salad!

9 AizaMay March 30, 2012 at 2:54 am

This Moroccan Beet Salad with Tangerines and Cinnamon are really yummy! I want to try it this weekend because my whole family would want to try this…

10 Kent @ No Vacation Required March 30, 2012 at 5:53 am

Not a big fan of beets, but I’d love to give this salad a try.

11 formerchef March 30, 2012 at 6:59 am

Kent, have you ever had beets roasted until they are tender and sweet? Next time you are at your farmer’s market pick some up and give it a try. You should be able to find some good ones up there; beets need cold weather to generate their sugars otherwise they end up bitter. I think a lot of people don’t like beets because they associate them with the canned version. OTOH, there are things which most people love and no matter how much I keep trying, I don’t like them (like blue cheese!).

12 Kent @ No Vacation Required March 30, 2012 at 8:07 am

Will do! Most of the beets I have had have been via dishes at restaurants. I would never describe them as tender and sweet. thanks for the tip – we’ll give them a try at home.

13 Victoria Battle April 4, 2012 at 11:24 am

Seems very seasonal and nutritious salad. Seems it has good fibers. Will prepare for my kids, they will surely to eat seeing its colors.

14 FlavorThesaurus @ Flavorlicious May 5, 2012 at 10:08 pm

Beetroot & Orange is a such beautiful combination.

Individually they both combine well with the sharpness of Apple. I wonder if that could trio could be made into something tasty?

15 formerchef May 5, 2012 at 11:19 pm

Yes, I think it would also be good with a tart green apple.

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