Moroccan Beet Salad
This vibrant Moroccan Beet Salad combines tender beets with fresh herbs and a zesty dressing, creating a refreshing side dish that is both nutritious and flavorful. Perfect for any occasion, it offers a delightful balance of earthy and citrus notes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 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
- Trim the ends of the beets, wash them thoroughly, and boil in a large pot until tender. Once cooled, peel and dice into bite-sized pieces.
- In a skillet over medium heat, toast the cumin seeds until fragrant. Set aside.
- In a large bowl, combine diced beets, thinly sliced red onion, chopped cilantro, and chopped mint leaves.
- In a small bowl, whisk together olive oil, freshly squeezed orange juice, salt, and orange zest until well combined.
- Pour the dressing over the beet salad and toss gently to coat. Sprinkle with toasted cumin seeds before serving.
- Refrigerate the salad for 30 minutes to allow flavors to meld, if desired.
- Enjoy the Moroccan Beet Salad chilled or at room temperature as a refreshing side dish.
Nutrition
- Calories: 120
- Sugar: 11g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg