Cooking Israel

Moroccan Beet Citrus Salad

Tags: Holidays, Sukkot, Food, Land and Nature


● 3 large beets
● 2 Carrots, cooked
● 1 red onion, minced or sliced very thin
● 1 cup Pomegranate seeds
● 1/2 cup orange slices (mandarin oranges go great with this!)
● 1 Tbsp chopped parsley
● 1/2 cup walnuts (optional)
● 1 Tbsp chopped mint (optional)

For Dressing

● 1/4 cup olive oil
● 1/4 cup lemon juice (or red wine vinegar!)
● 1 Tbsp honey
● 1 tsp paprika, sweet or spice as preferred
● 1 tsp. cumin
● 1 teaspoon salt (more if needed)
● 1-3 clove garlic, crushed
● 1/4 teaspoon ground black pepper
● 2 green onions, diced


  1. Beets and carrots can be sliced, diced, or julienne - as you prefer.
  2. Add the onion, seeds, organes, parsley, walnuts and mint together in a good sized bowl.
  3. Mix the dressing in a separate container and pour over salad.

Never cooked beets before? It's easy!

  1. Place washed beets into a pot fully covered with water.
  2. Bring to a boil, then cover and lower heat to medium-low.
  3. Beets are ready when you can stick your fork in easily.

    Skins pull away with a breeze and viola, a delicious healthy snack all on its own!

BeTeavon and ENJOY!

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Tags: Holidays, Sukkot, Food, Land and Nature