Moroccan Beet Salad
Roasted beets, orange juice, and fresh herbs! So refreshing and so full of nutrients! Don’t forget you can substitute any color beet or onion for what it calls for.
Adapted from The Modern Proper
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
- 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.
