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!

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moroccan beet salad
Moroccan Beet Salad
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Naturally sweet and healthy, these roasted beets are tossed with traditional Moroccan flavors to create a simple yet delicious salad that complements a variety of meals.
Servings: 4 servings
  • 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
  1. 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.
  2. 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.
  3. Add in remaining ingredients, and toss well to combine. Serve at room temperature or cold.
Recipe Notes

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


  1. yobi spear Reply

    How can I convert my recipes to weight watchers
    is there a chart or something.

  2. I adore beets, so when I saw this recipe in my in box today, I immediately made it. It is absolutely deeelicious!! Thank you!!

  3. Wendy,
    You might be off on your Nutritional info for the Beet Salad. I checked and the calorie count for a 1/2 cup of cooked beets (plain) is 37 calories and the carbs are 8 grams with 7 of those grams as sugar. So, 0 g. carbs is not accurate, let alone a 1 cup serving would be 16 grams carbs!!! Not a good miss for a diabetic.

    • LaaLoosh Reply

      Cindy, you’re absolutely right! But because my recipes are focused on the WW plan, I only calculate the nutritional info of ingredients that would have a Smart Points value. So the nutritional info that you are seeing for this beet recipe is really only the nutritional info for the olive oil, since the other ingredients are all 0 Points on the Weight Watchers plan. This would be the only info that actually needs to be entered into the WW calculator in order to find the Smart Points value. Since the other ingredients are all 0 Points, if I included them in the nutritional value, then once that data is entered into the WW calculator, it would end up giving a higher Smart Points value, which would be inaccurate. Confusing – I know. Sorry for that!

  4. Add a little goat cheese and bacon for low point meal. I thought I hated beets, but that was before I tried them roasted. Delish!

    • LaaLoosh Reply

      Bacon and goat cheese!??!??! BRILLIANT!!! And I love you.

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