Description
Experience the vibrant flavors of North Africa with this Moroccan Beet Salad, a refreshingly herby dish that brightens up any meal. Made with roasted beets, fresh orange juice, and aromatic herbs like mint and cilantro, this salad not only tantalizes your taste buds but also adds a colorful touch to your table. It’s perfect for gatherings, picnics, or even a light weeknight dinner. Quick to prepare and designed to be made ahead of time, this vegan salad is both nutritious and delicious—making it an ideal choice for various diets.
Ingredients
Scale
- 5 medium red beets
- ½ cup fresh orange juice
- 1 tablespoon extra-virgin olive oil
- 1½ teaspoons ground cumin
- 1 teaspoon kosher salt
- ½ small red onion
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
- 2 teaspoons orange zest
Instructions
- Preheat the oven to 400°F.
- Wrap each beet in tin foil and place on a baking sheet. Roast for 40-50 minutes until tender.
- Allow beets to cool, then peel off the skins and cut into pieces.
- In a large bowl, mix orange juice, olive oil, cumin, and salt.
- Add beets, red onion, mint, and cilantro to the bowl. Toss until coated.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Baking
- Cuisine: North African
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 170
- Sugar: 10g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg