Beetroot salad with walnut-date pesto and orange

Recipe by Damaris Beems
0.0 from 0 votes
Course: SaladCuisine: Middle East, Moroccan




Cooking time


Total time



Beetroot, this way, you can’t dislike. I’m sure of that, because the week we had this salad on the menu, I heard that every day. Especially from guests who solemnly declared that they didn’t really like beetroot, but still wanted to enjoy a second helping that evening. That’s all you need to know, right?


  • 8 cooked red beets

  • 1 red onion

  • 2 Hand Oranges/Blood Oranges

  • salt and pepper

  • 1 bouquet flat parsley

  • For the pesto
  • 1 bouquet fresh dill

  • 150 gram Walnuts

  • 10 medjoul dates

  • 1 lemon (juice and zest)

  • 80 ml good olive oil

  • salt and pepper

Cooking time

  • Cut the beets into nice little cubes.
    Finely chop the red onion.
    Finely chop the flat-leaf parsley for garnish.
    Cut the orange segments into cubes.
  • For the pesto, put all the ingredients (except the walnuts) in your food processor. Pulse the pesto until well combined, then add the walnuts. Try to keep it crisp after pulsing.
  • Season with salt and pepper and then stir the pesto well through the beets and onion.
  • Garnish with the orange segments on top and the finely chopped parsley.

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