Adil’s Moroccan Beet Salad

Shared by a customer, this beet salad is colorful and delicious!
Course Salad


  • Medium sized saucepan
  • Colander
  • Vegetable peeler
  • Chef's knife


  • 5 beets medium to large
  • 1 cucumber
  • 1 onion medium
  • 1 tomato optional
  • 1 tbsp olive oil
  • 1 tbsp vinegar
  • salt and pepper to taste


  • Place beets in saucepan and cover with water. Boil until tender.
  • Drain beets in colander and run under cold water to loosen skins. Slip skins off.
  • Slice beets into thin half cirlces and set aside to cool.
  • Peel cucumber and slice in half circles.
  • Slice onion in half circles to create long strips.
  • If using, slice tomato in thin half circles.
  • After beets have cooled, mix all together. Drizzle with olive oil, vinegar, and sprinkle with salt and pepper to taste. May add more olive oil and vinegar as desired.

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