‘Kemia’ - various salads, often made with cooked vegetables - are served at the start of a Moroccan meal, a bit like tapas in Spain or meze in Turkey.  They are always beautifully presented, to stimulate the appetite, and subtly spiced with classic Moroccan flavours such as mint, parsley, pepper, cumin, cinnamon and citrus.  The beauty for the cook is that you can prepare them all in advance and serve them at room temperature.
 
Of course, if you prefer you can roast the beetroots rather than boil them:  Place them, whole and unpeeled, in a roasting tin with a splash of olive oil and water.  Sprinkle with salt, cover tightly with foil and roast in a hot oven until tender throughout.  I feel this method works better with summer beetroot, and those at the start of the winter season.  These days boiling seems preferable.

This would probably never happen in Morocco, but I like to serve this salad over a bed of full-fat plain yoghurt.  The flavours go so well together, and the beetroot juices bleed into the yoghurt creating bright pink streaks and swirls.