Description
A vibrant and refreshing Moroccan Beet Salad featuring tender cooked beets tossed with zesty orange juice, fragrant cumin, fresh herbs, and a hint of olive oil, delivering a perfect balance of sweet and savory flavors in just 10 minutes.
Ingredients
Beets
- 5 medium beets (vacuum-sealed or freshly cooked)
Dressing
- 2 teaspoons orange zest
- 1/2 cup fresh orange juice
- 1 tablespoon olive oil
- 1.5 teaspoons ground cumin
- 1 teaspoon kosher salt
Salad Add-ins
- 1/2 small red onion (thinly sliced)
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro (chopped)
- Flaky salt (optional, for garnish)
Instructions
- Prepare Beets: Cut vacuum-sealed or freshly cooked beets into 2-inch pieces to create bite-sized chunks ideal for the salad.
- Make Dressing: In a large bowl, combine orange zest, fresh orange juice, olive oil, ground cumin, and kosher salt. Whisk the ingredients together until well blended to form a flavorful dressing.
- Toss Salad: Add the cut beets, thinly sliced red onion, fresh mint leaves, and chopped cilantro into the bowl with the dressing. Gently toss everything together to ensure all ingredients are evenly coated with the dressing.
- Serve: Optionally sprinkle flaky salt on top and garnish with extra mint and cilantro leaves before serving to add texture and enhance freshness.
Notes
- Vacuum-sealed beets are pre-cooked and convenient, but freshly cooked beets work equally well.
- Orange juice can be freshly squeezed for best flavor.
- Adjust cumin amount based on your preference for spice intensity.
- The salad is best served chilled or at room temperature.
- Flaky salt adds a nice crunchy texture as a finishing touch but is optional.
