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Moroccan Roasted Beet Salad with Almonds and Pomegranate Seeds

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4


  • 2 bunches beets about 8 medium, trimmed and rinsed
  • Olive oil
  • Sea salt
  • ½ teaspoon cumin
  • 2 tablespoons Meyer lemon juice use regular lemon if you can’t find
  • 2 tablespoons freshly chopped cilantro
  • ¼ cup slivered almonds toasted
  • ¼ cup pomegranate seeds


  1. Preheat the oven to 400 degrees F.
  2. Divide the beets between 2 pieces of foil (about 1-foot long each). Drizzle with olive oil and season with salt. Wrap tightly in the foil so no air is release. Place in a baking dish and roast until fork-tender, about 1 hour. Carefully open the foil and allow to rest until cool enough to touch. Slip the skins off with your fingers. Cut the beets into wedges and add to a large mixing bowl.
  3. Toss the beets with the cumin, 1/2 teaspoon salt, lemon juice, and cilantro.
  4. Transfer to a serving bowl and garnish with the almonds and pomegranate seeds.

Recipe Notes

The beets can be roasted up to a week in advance. The whole dish can be assembled three days in advance. Just omit the cilantro so it keeps better.