Moroccan Beet Salad
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!
