Moroccan Beet Salad
A flavorful Moroccan Beet Salad, herby and vegan, perfect for any occasion.
Equipment
- Oven
- baking sheet
- tin foil
- large bowl
Ingredients
Beets and Dressing
- 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 fresh mint leaves packed, plus more for serving
- ¼ cup minced fresh cilantro leaves packed, plus more for serving
- Flaky salt for serving (optional)
Instructions
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.
Notes
This salad can be made up to five days ahead of time.
Nutrition
Serving: 1servingCalories: 67kcalCarbohydrates: 15gProtein: 2gFat: 2gSodium: 200mgPotassium: 400mgFiber: 3gSugar: 8gVitamin A: 5IUVitamin C: 20mgCalcium: 3mgIron: 5mg
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