Description
A simple, herby, orange-dressed Moroccan beet salad that can be made up to five days ahead of time, and it’s vegan, too? It sounds too good to be true, but this salad recipe is the real deal, folks!
Ingredients
5 medium-sized Beets, cooked, peeled, and diced
1/4 cup Fresh cilantro leaves, packed
1/4 cup Fresh mint leaves, packed
1 Red onion, thinly sliced
1 tbsp Orange zest
1 tsp Salt
1 tbsp Olive oil
2 tsp Cumin seeds, toasted
1/4 cup Freshly squeezed orange juice
Instructions
Prepare the Beets:
Trim the ends of the beets and wash them thoroughly.
In a large pot, cover the beets with water and bring to a boil.
Reduce the heat to low and simmer for about 30-40 minutes, or until the beets are tender when pierced with a fork.
Remove the beets from the pot and let them cool. Once cooled, peel the beets and dice them into bite-sized pieces.
Toast Cumin Seeds:
In a small skillet over medium heat, toast the cumin seeds for a few minutes until fragrant. Be careful not to burn them. Remove from heat and set aside.
Prepare the Salad:
In a large bowl, combine the diced beets, thinly sliced red onion, chopped fresh cilantro, and chopped fresh mint leaves.
Make the Dressing:
In a small bowl, whisk together the olive oil, freshly squeezed orange juice, salt, and orange zest until well combined.
Combine and Serve:
Pour the dressing over the beet salad and toss gently to coat all the ingredients.
Sprinkle the toasted cumin seeds over the salad just before serving.
Chill (optional):
If desired, refrigerate the salad for about 30 minutes to allow the flavors to meld before serving.
Serve:
Serve the Moroccan Beet Salad chilled or at room temperature as a refreshing and flavorful side dish.
This salad is packed with vibrant colors and exotic flavors, making it a perfect addition to any meal, especially Moroccan or Mediterranean-inspired dishes. Enjoy!