Moroccan Beetroot Salad with Cumin and Coriander

Name: Moroccan Beetroot Salad with Cumin and Coriander
Total time: 35 min
Cuisine: Moroccan
Ingredients: 600g cooked beetroot, not in vinegar; 2 tbsp olive oil; 2 garlic cloves, crushed; 1 tsp ground cumin; 1 tsp paprika; 2 tbsp lemon juice; 0.5 tsp salt; 4 tbsp fresh coriander, chopped; 1 tbsp fresh flat leaf parsley, chopped

Sweet cooked beetroot in a warm cumin, garlic and lemon dressing with plenty of fresh coriander.

Time35 min
LevelEasy
Costabout £0.53 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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600 gcooked beetrootnot in vinegar
2 tbspolive oil
2garlic clovescrushed
1 tspground cumin
1 tsppaprika
2 tbsplemon juice
½ tspsalt
4 tbspfresh corianderchopped
1 tbspfresh flat leaf parsleychopped

Method

1
Cut the beetroot into bite size cubes.
2
Warm the oil in a pan and cook the garlic, cumin and paprika for 1 minute until fragrant.
3
Take off the heat and stir in the lemon juice and salt.
4
Pour the warm dressing over the beetroot and toss gently.
5
Leave for 20 minutes, then mix in the coriander and parsley and serve.
20 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.