Moroccan Salad with Goat's Cheese, Beetroot and Oranges

There are just some vegetables you take a look at and go ‘I like you but I have no idea what I’d do with you’, Beetroot, I find, is one of them. That or you’ve had it in pickle form before and it kinda put you off, don’t let it, this recipe will totally change your mentality.Did you know beetroot

As Beetroot is at it’s best in January, we thought we make it the vegetable of the month so we can put this vibrant, sweet and versatile vegetable on the map. In terms of health benefits, beetroots are, although high in sugar, they’re low in fat, high in nutrients and vitamins and are so packed with antioxidants they’re often seen as a super vegetable.  If you’re interested in finding out more, I’d highly recommend taking a look at the BBC Good Food site for the health benefits and history of the beetroot.

To help kickstart a healthy year, we’ve picked out this Moroccan salad which is inspired by North Africa, is packed full of major healthy benefits, wonderful aromatic flavours and looks good too!

Preparation time : 15 minutes
Cooking time : 10 minutes to 15 minutes
Total time : 25 minutes to 30 minutes

Serves: 4
500g carrots, peeled, halved if large, and cut into 2cm lengths
1 tsp cumin seeds
2 tbsp Waitrose White Wine Vinegar
3 tbsp extra virgin olive oil
2 oranges
250g pack Waitrose Organic Beetroot, cut into chunks
2 x 100g packs Capricorn English Goat’s Cheese, cut into chunks
20g pack fresh flat-leaf parsley, roughly chopped


  1. Place the carrots in pan and just cover with cold water. Bring to the boil and simmer for 10-15 minutes until tender.
  2. Meanwhile, toast the cumin seeds by placing in a small non-stick frying pan over a medium heat for 2-3 minutes or until slightly darkened. Tip the seeds into a large serving bowl and stir in the vinegar, olive oil and some seasoning.
  3. Drain the carrots then add to the bowl with the cumin, turning to coat in the oil and vinegar. Leave to cool to room temperature.
  4. To prepare the oranges, peel and halve each one then cut into chunks. Fold into the carrot mixture with the beetroot, goat’s cheese and parsley. Serve immediately.

Cook’s tips-If you already have a pack or jar of beetroot in vinegar at home, just dress with the oil and cumin seeds, and don’t add more vinegar.

Look to Waitrose for more inspiration. Waitrose logo

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