Description
Experience a burst of flavor with this Moroccan Beet Salad, a vibrant and refreshing dish that unites the earthiness of roasted beets with the zesty brightness of citrus. This salad is perfect for lunch or as a stunning side at dinner parties. With its vegan profile and herby notes from fresh mint and cilantro, it’s a wonderful choice for impressing guests or enjoying a healthy meal. Easy to prepare ahead of time, it can be made up to five days in advance, allowing you to focus on other aspects of your meal. Serve it alongside grilled proteins or as part of a mezze platter for a delightful culinary experience.
Ingredients
Scale
- 5 medium red beets
- 2 teaspoons orange zest
- 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 packed fresh mint leaves
- ¼ cup minced fresh cilantro leaves
Instructions
- Preheat your oven to 400°F.
- Wrap each beet in aluminum foil and place on a baking sheet. Roast for 40 to 50 minutes until tender.
- Cool the beets, peel them, and cut into 2-inch pieces.
- In a large bowl, whisk together orange zest, orange juice, olive oil, cumin, and salt.
- Add roasted beets, onion slices, mint, and cilantro to the bowl. Toss gently until combined.
- Serve chilled or at room temperature garnished with additional herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg