Description
Experience the vibrant flavors of Moroccan cuisine with this delightful Moroccan Beet Salad. Packed with nutrients and bursting with color, this refreshing salad features roasted beets tossed in a zesty orange-cumin dressing, complemented by fresh herbs. Perfect for any occasion—from casual dinners to festive gatherings—this vegan dish is as versatile as it is delicious. Make it ahead of time and serve it chilled for an effortless, impressive side or light main course that will leave your guests asking for more.
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 fresh mint leaves
- ¼ cup fresh cilantro
Instructions
- Preheat your oven to 400°F.
- Wrap each beet in aluminum foil and place them on a baking sheet.
- Roast the beets for 40 to 50 minutes until tender; check with a fork.
- Allow the beets to cool, then peel and cut into 2-inch pieces.
- In a large bowl, mix together orange zest, juice, olive oil, cumin, and salt.
- Add the roasted beets, red onion, mint, and cilantro; toss gently to combine.
- Serve on a platter or individual bowls, garnished with additional herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 140
- Sugar: 10g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg