Moroccan Beet Salad with Toasted Almonds and Goat Cheese


This is a favorite of ours for spring and fall menus.  It is an easy and delicious way of adding color and texture to your menu — and veggies to your diet!


Feel free to boil the beets instead of roasting them.  They have a slightly better flavor roasted.  However, boiling them will allow you to use the remaining water (edible by-product — score!) to make a batch of pickled eggs.

Reserve the beet stems and greens to make Sauteed Beet Greens


2 – 2 1/2 lbs beets (about 6-8 or two bunches)
1 Tablespoon fresh lemon juice
3 Tablespoons olive oil
1/4 teaspoon ground cumin
1 clove garlic, grated
2 Tablespoons mint, chopped
Salt and Pepper, to taste
6 ounces baby spinach
1 1/2 ounces sliced almonds, toasted
1 1/2 ounces goat cheese


1.  Preheat the oven to 425 degrees.

2.  Wash the beets, wrap them in aluminum foil, place them on a baking sheet, and roast for one hour or until tender.  Allow beets to cool until they can be handled safely.

3.  Remove beets from foil, slip the skins off, and dice.

4.  Place lemon juice, garlic, and cumin in a bowl.  Whisk in olive oil slowly to allow emulsion to form.  Salt and pepper to taste.  Pour over beets and toss to combine.

5.  Place beets over a bed of spinach greens.  Top with crumbled goat cheese, mint, and toasted almond slices,

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