Simple Recipes for Every Day
Moroccan Beet Salad
- 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 tbsp olive oil
- 1/4 cup freshly squeezed orange juice
- 1 tbsp orange zest
- 2 tsp cumin
- 1 tsp salt
- 1/4 cup fresh mint leaves, packed
- 1/4 cup fresh cilantro leaves, packed
Method
- 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.
- In a small bowl combine orange juice, orange zest, olive oil, cumin and salt. Stir well and set aside.
- 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.