Moroccan Mint Beet Salad

Publish date:
moroccan mint beet salad
  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings


  • 6 medium beets (3 gold, 3 red)
  • 4 scallions, chopped
  • 2 cups roughly chopped fresh mint
  • 1/4 cup balsamic vinegar
  • 2 tbsp. extra-virgin olive oil
  • 2 tsp. granulated sugar or agave nectar
  • juice of 1 lime
  • 1 tsp. ground cumin


1. Rinse and trim beets. Place in a pot of cold water and bring to a boil. Reduce heat to a simmer and cook until fork tender, about 1 hour.
2. Remove beets from water and allow to cool, then peel and dice into bite-sized pieces.
3. Add scallions and mint to beets.
4. In a separate bowl, mix together vinegar, oil, sugar or agave nectar, lime juice, and cumin.
5. Pour over beets, scallions, and mint and toss ingredients to coat evenly.
6. Serve chilled.