Moroccan · Salads & Sides
Roasted Beetroot & Walnut Salad
A cool-climate salad favoured around Ifrane in the Middle Atlas, where beetroots keep well through winter — roasted until tender and sweet, then tossed with toasted walnuts, a little orange-blossom water and a light cumin dressing.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 medium beetroots
- 60 g walnuts, toasted and roughly chopped
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp orange-blossom water
- Juice of 1/2 lemon
- Salt and pepper
Method
- 1
Roast the beetroots
Wrap the whole beetroots in foil and roast at 200°C for 40–50 minutes until a knife slides in easily.
- 2
Peel and cut
Cool slightly, then rub off the skins under running water and cut the beetroots into wedges or slices.
- 3
Make the dressing
Whisk the olive oil, cumin, orange-blossom water, lemon juice, salt and pepper together.
- 4
Combine
Toss the warm beetroot with the dressing, letting it soak in.
- 5
Finish
Scatter with the toasted walnuts just before serving.
Chef's tips
- Roasting whole in foil, skins on, keeps the beetroot's colour and sweetness far better than boiling.
- Dress the beetroot while it is still slightly warm so it absorbs the flavours more fully.
- Add the walnuts at the very end so they stay crunchy against the soft beetroot.
Frequently asked questions
Can this salad be made ahead?
Yes, the roasted, dressed beetroot keeps well in the fridge for a couple of days; add the walnuts just before serving to keep their crunch.
Is orange-blossom water necessary?
It adds a distinctive Moroccan floral note, but the salad still works well without it if unavailable — add a touch more lemon instead.