Moroccan cuisine is famous for its colorful, flavorful, and nutrient-rich dishes—and this beautiful Moroccan salad is no exception. Perfectly suitable as an elegant appetizer for guests, this dish brings together a medley of cooked and fresh vegetables, topped with slices of hard-boiled eggs. It’s light, refreshing, healthy, and full of traditional charm.
Why This Salad is Perfect for Guests
- Visually Appealing: Bright colors from beets, carrots, tomatoes, and eggs create a stunning presentation.
- Nutritious: Packed with vitamins, fiber, and protein.
- Flexible: Can be served cold or at room temperature.
- Easy to Prepare: Most ingredients can be made ahead of time.
- Traditional Flavors: A staple in Moroccan gatherings and special occasions.
Ingredients
- 2 large carrots, peeled and boiled
- 2 medium beets (red beetroot), boiled and peeled
- 2 tomatoes, diced
- 2 hard-boiled eggs
- 1 cucumber, peeled and diced
- 1/2 small red onion, finely chopped
- Fresh parsley or cilantro for garnish
- Juice of 1/2 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Preparation Instructions
- Boil the carrots and beets separately until tender. Let them cool, then dice into small cubes.
- Boil eggs, peel, and slice them into halves or quarters.
- In a large plate or serving dish, arrange diced beets in one section, carrots in another, and diced cucumber and tomatoes in other sections to form a colorful mosaic.
- Add red onion on top or mix into the tomato section for flavor.
- Place the boiled egg slices in the center or arrange them around the salad.
- Drizzle with olive oil and lemon juice.
- Sprinkle with salt, pepper, and chopped parsley or cilantro.
Serving Suggestions
This salad can be served as a starter at a Moroccan dinner party, alongside tagines, couscous, or grilled meats. It's also perfect for Ramadan iftar meals, summer garden gatherings, or holiday celebrations.
Health Benefits
- Beets: High in iron and antioxidants.
- Carrots: Excellent for vision and skin health due to beta-carotene.
- Eggs: Provide protein and essential fatty acids.
- Tomatoes: Rich in vitamin C and lycopene.
- Cucumber: Helps with hydration and digestion.
