Moroccan spiced beet salad
Raw beets dressed with almond yogurt and Moroccan spices. Pine nuts add extra crunch. Healthy, light, refreshing and zingy at the same time! Vegan, gluten free, oil free.
The other day, one of my readers told me that they expected me to post some ‘Valentine’s day special’ recipes. Um… sorry about that! But honestly, Valentine’s day is not quite my style.
“At least you could do some pink food you know? Everybody makes beautiful pink or red romantic foods in February!” -- they said.
Yeah, I guess I really could! Valentine’s day is gone alright, but it’s still not too late. So, let’s do this unique beet salad today, shall we? It’s pink (or red) and it’s dressed with thick floral almond yogurt, spiked with a fragrant blend of Moroccan spices. You’ll also get a nice crunch from toasted nuts and a little bit of heat from chopped green chiles here. Come on, while I’m making up for a missing Valentine’s day recipe, will I ever give you something that’s not really jazzy? I can’t yo, nope!
Now, usually Moroccan salads are cooked, not raw. So, I decided to name it ‘Moroccan spiced salad’, you know, to be politically correct 😉
I make the spice blend at home and I have included the recipe for you. But if you think it’s too much work, you can buy Ras-el-hanout spice from the store and use that instead. I have not used the store-bought blend ever, so I’m not quite sure about the potency of it. You better start with a little amount and add more if needed.
So, you ready for some pink food now? Here we go.
About the dish :
Course – Salad / side
Servings – 4
Difficulty level – Easy
Recipe type – Vegan, gluten free, oil free
Does it keep – Refrigerate in an air tight container for 2 days.
What you need :
2 medium beets (2 cups grated)
½ cup almond yogurt or any non-dairy yogurt (you can use regular yogurt if you’re not vegan)
1 tablespoon Moroccan spice (recipe follows) *
1 tablespoon lime juice (or 2 teaspoons vinegar)
1 tablespoon chopped green chile (optional)
2 tablespoons toasted pine nuts (or chopped almonds)
Salt to taste (1/2 to ¾ teaspoon)
* If you’re not up to making your Moroccan spice at home, you can use store bought Ras-el-hanout spice. Start with 2 teaspoons and adjust as per your taste.
Moroccan spice (makes 6 tablespoons)
2 tablespoons paprika
1 tablespoon turmeric
2 teaspoons ground ginger
2 teaspoons ground coriander
2 teaspoons cinnamon
1 teaspoon black pepper
1 teaspoon ground all-spice or garam masala
1 teaspoon ground cumin
1 teaspoon white pepper
What you do :
1. Make the Moroccan spice blend first. Mix well all the ingredients listed for the spice blend. Store in an air tight jar for up to one year.
2. Peel the beets. Using a spiralizer cut into spirals. If you don’t have a spiralizer, you can just grate them coarsely with a grater or food processor.
3. To make the dressing, add 1 tablespoon Moroccan spice to the yogurt. Add lime juice (or vinegar). Add salt. Mix well. Taste and adjust accordingly.
4. Add dressing to the beets. Toss well to coat evenly.
5. Add chopped chile and nuts. Serve at room temperature.
Nutritional info (per serving):
Calories – 55 Cal
Carbohydrate – 10 g
Protein – 2 g
Fat – 1 g
Saturated fat – 0 g
Sugar – 7 g
Sodium – 300 mg
Dietary fiber –2 g
If you like this one, you might also wanna take a look at these :
Beets are really modest vegetables and, in my opinion, not given the attention they deserve. But they are champ nutritious and can be really delicious if prepped properly. This spiked up salad will make you a true convert if you’re not one already. I say guys, this one’s hard to beet!
Light, peace and avocados; from my heart to yours!
Do you have any questions? Any feedback after you’ve made it? I’d surely like to hear from you! Feel free to comment below.