In Morocco, beets are used regularly in salads because they are available year round there. A good friend of mine, who I consider to be an amazing cook, and who is also of Moroccan heritage, once served this beet salad at a dinner she had invited us to. It was so divine, I simply had to find out the recipe and then how to make it Weight Watchers friendly.
As luck would have it, this salad is already pretty light and low in Points, so I just had to make a few alterations. And though it takes a bit more preparation time because the beets need to be roasted first, I assure you that it’s absolutely worth the effort.
The roasting process lends such a beautiful, and rich flavor to the beets, and when tossed with the remaining ingredients, the end result is a spectacular salad that’s not only lovely and delicious but high in nutrients as well.
Naturally sweet and very healthy, beets have earned the reputation of being a superfood that’s rich in potassium, manganese, vitamin C, and fiber. And they are 0 Smart Points! So if you haven’t been getting any beets in your diet, this Moroccan Beet Salad is the recipe to try. Enjoy!
- 5 medium beets washed and trimmed
- 1/4 cup cilantro finely chopped
- 3 cloves of garlic minced
- 1 tbsp olive oil
- 2 tsp ground cumin
- Juice of 1 small lemon
- Salt and pepper to taste
Preheat oven to 425 degrees. Wrap beets in aluminum foil, and place in baking dish. Roast beets in oven for about 35-45 minutes, or until tender and can be pierced easily with a fork. Remove, and let cool.
When cool enough to touch, remove skins from beets by rubbing gently with a paper towel. Dice the skinned beets and place in a medium sized bowl.
Add in remaining ingredients, and toss well to combine. Serve at room temperature or cold.
Entire recipe makes 4 servings
Serving size is about 1 cup
Each serving = 1 Point*
*based only on ingredients that have an SP Freestyle value