A WFPB (Whole Food Plant-Based) Moroccan Beet Salad without cumin is a celebration of clean, vibrant ingredients that deliver both nourishment and joy. Steamed or roasted beets are the star—tender, naturally sweet, and jewel-toned—paired with a splash of lemon or orange juice for brightness, finely chopped red onions for a hint of sharpness, and a generous handful of fresh parsley or mint for freshness. With no oil or heavy spices, the salad relies on the purity of its components: the earthiness of beets, the zing of citrus, and the herbaceous lift that makes each bite feel alive. It’s light yet deeply satisfying, cooling to the palate, and rich in antioxidants, fiber, and plant-based nutrients that support heart and liver health. Every spoonful is a refreshing burst of color, taste, and vitality—a dish that feels as good as it tastes.

Ingredients
500 gms fresh beetroot
2 tbsp finely chopped red onions
1 tbsp chopped coriander leaves
1 tbsp lime juice or vinegar (adjust to taste)
Unrefined salt to taste
Freshly ground black pepper to taste
Method
Wash the beets thoroughly
The beets can be prepared in any one of 2 ways
Roasting. In the oven. About 30 minutes
Steaming. About 30 minutes
Chop the beets and place them in a large bowl
Add onion, coriander leaves and lime juice (or vinegar)
Season with salt and pepper and mix well
Cover and marinate in the refrigerator for an hour or so
Before serving, taste and adjust seasonings
Enjoy!