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Simple Recipes for Every Day

Moroccan Beet Salad

Moroccan beet salad with red onions and fresh herbs on a white platter with a spoon
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  40 min

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

Method

  1. In a large pot bring enough water to cover beets to a boil. Add in beets and allow to simmer until beets are tender enough to be pierced with a fork, about 35-40 minutes. Remove from pot and allow to cool completely. While running under cold water, remove the skins from the beets using a peeler. Cut beets into 2” pieces and set aside.
  2. In a small bowl combine orange juice, orange zest, olive oil, cumin and salt. Stir well and set aside.
  3. In a large bowl add in beets, fresh mint, fresh cilantro, sliced onions and dressing and toss until everything is mixed together. Top with more fresh herbs and serve.

Note: Without the fresh herbs, salad will store well for up to 5 days in refrigerator.