Description
This Moroccan Beet Salad is a vibrant and refreshing dish that brings together the earthy sweetness of beets with the zesty brightness of fresh orange juice and the aromatic flavors of cumin. Topped with fresh mint and cilantro, this salad is not only visually stunning but also bursting with bold, refreshing flavors.
Ingredients
5 medium-sized beets, tops removed
1 red onion, cut in half and thinly sliced
1 tablespoon olive oil
¼ cup freshly squeezed orange juice
1 tablespoon orange zest
2 teaspoons cumin
1 teaspoon salt
¼ cup fresh mint leaves, packed
¼ cup fresh cilantro leaves, packed
Instructions
Cook the Beets: In a large pot, bring enough water to cover the beets to a boil. Add the beets and allow them to simmer until tender enough to be pierced with a fork, about 35-40 minutes. Remove the beets from the pot and let them cool completely.
Peel and Cut the Beets: Once the beets are cool, remove the skins under cold running water using a peeler. Cut the beets into 2-inch pieces and set aside.
Prepare the Dressing: In a small bowl, combine the freshly squeezed orange juice, orange zest, olive oil, cumin, and salt. Stir well and set aside.
Assemble the Salad: In a large bowl, add the cut beets, fresh mint, fresh cilantro, and sliced red onions. Pour the dressing over the salad and toss until everything is evenly mixed.
Serve: Top with additional fresh herbs if desired and serve the salad immediately.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 120