Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

MOROCCAN BEET SALAD

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 15 minutes
Cooking time: 1 hour
Totaltime: 1 hour 15 minutes

Ingredients

  • 5 medium red beets, trimmed, washed
    2 teaspoons orange zest (from 1 orange)
    ½ cup fresh orange juice (from 2 oranges)
    1 tablespoon extra-virgin olive oil
    1 ½ teaspoons ground cumin
    1 teaspoon kosher salt
    ½ small red onion, halved and cut into ¼-inch-thick slices
    ¼ cup packed fresh mint leaves, plus more for serving
    ¼ cup minced fresh cilantro leaves, plus more for serving
    Flaky salt, for serving (optional)

Preparation

  • Preheat the oven to 400°F with a rack in the center position.

    Place each beet on a square of tin-foil large enough to cover completely. Wrap the foil around the beet loosely, making sure the opening of the foil is sealed. Place on a rimmed baking sheet and roast until tender, about 40 to 50 minutes.

    Remove the beets from the oven, let rest until cool enough to handle. Using a paper towel, gently rub the skins off, then discard. Cut beets into 2-inch pieces.

    Meanwhile, in a large bowl combine the orange zest, orange juice, olive oil, cumin, and kosher salt.
    Add the beets, onion, mint, and cilantro, to the bowl and toss until the beets are evenly coated.

    Serve family style sprinkled flaky salt, if using, with more mint and cilantro if desired.
Have you tried the recipe?

Moroccan beet salad

Add Comment

* Required information
1000
Which is darker: black or white?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

Italy Complete E-cookbook