Description
A refreshing Moroccan salad featuring tender beets, fresh herbs, and a zesty dressing.
Ingredients
Scale
- 5 medium-sized beets, cooked, peeled, and diced
- 1/4 cup fresh cilantro leaves, packed
- 1/4 cup fresh mint leaves, packed
- 1 red onion, thinly sliced
- 1 tbsp orange zest
- 1 tsp salt
- 1 tbsp olive oil
- 2 tsp cumin seeds, toasted
- 1/4 cup freshly squeezed orange juice
Instructions
- Prep Your Beets: Trim the ends of the beets, wash them, and cover with water in a pot. Bring to a boil, reduce heat, and simmer until tender (30-40 minutes). Cool, peel, and dice.
- Toast Cumin Seeds: In a small skillet over medium heat, toast the cumin seeds until fragrant (2-3 minutes). Remove from heat.
- Prepare the Salad: In a large bowl, combine the diced beets, sliced red onion, cilantro, and mint. Stir gently.
- Make the Dressing: In a small bowl, whisk together olive oil, orange juice, salt, and orange zest.
- Combine and Serve: Pour the dressing over the salad and toss gently. Sprinkle the toasted cumin on top.
- Chill (Optional): For best flavor, chill in the refrigerator for about 30 minutes.
- Enjoy: Serve chilled or at room temperature.
Notes
Store leftovers in an airtight container for 2-3 days. Can be made a day in advance for better flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling, mixing
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg