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Years ago this easy, traditional Moroccan Beet Salad with Vinaigrette was my introduction to cooking with fresh beets. Colorful, healthy and surprisingly delicious, beetroot salad has since become a favorite addition to family and company meals.
Not only do we genuinely enjoy the great flavor and natural sweetness of the beets, but I love the fact that they're a superfood with antioxidant, anti-inflammatory, and detoxification benefits. They're also high in Vitamin C and fiber and rich in minerals such as potassium and manganese.
How to Cook Fresh Beets
Fresh beets should be washed before cooking. Scrub very well under running water with a stiff brush then rinse well. The washed beets can then be boiled, steamed or roasted until tender, at which point the skin will easily slip off.
In Morocco, beets are often sold by the bunch, making it difficult to select uniform-sized beetroot for even cooking. Cutting the beets into same-sized pieces will help with that, and smaller pieces also mean less cooking time and therefore better preservation of the health benefits.
Steaming
My usual method for cooking beets is to steam them. This is done by placing the washed beets in a steaming basket over simmering water. Cover and steam them until tender, usually about 30 minutes. When a sharp knife can be inserted easily to the center of the beets, they're done.
Roasting
In cooler months I recommend roasting, a process which draws out the natural sweetness of the beets. Preheat your oven to 425° F (220° C), wrap the beets in foil, and roast until tender. This can take 30 minutes or longer, depending on the size of the beets.
Boiling
If you'd prefer to boil them, place the washed beets in salted water and bring to a boil. Reduce the heat then simmer uncovered until the beets are tender, 30 minutes or longer. Smaller ones can be removed from the water as they finish cooking.
Making the Beet Salad
Once the beets are cooked and you've removed the skin, you can slice, cube or coarsely chop them. Toss them gently with the vinaigrette and serve. For best flavor, however, allow at least an hour for chilling and marinating. Or, plan ahead and make the beet salad a day or two in advance.
Looking for another way to enjoy fresh beets? Try them in this Moroccan Beetroot Juice recipe.
