Moroccan Beet Salad

 

I was looking for a new recipe since I almost always make beet salad the same way. I discovered this recipe and love the combination of flavors from the orange and the cumin. It's a great make-ahead dish too.

Recipe from The Modern Proper

5 medium red beets, trimmed, washed

2 teaspoons orange zest (about 1 orange)

1/2 cup fresh orange juice (about 2 oranges)

1 tablespoon extra-virgin olive oil

1 1/2 teaspoons ground cumin

1 teaspoon kosher salt

1/2 small red onion, halved and cut into ¼-inch-thick slices (or use scallions)

1/4 cup packed fresh mint leaves, chopped, plus more for serving

1/4 cup fresh cilantro leaves, chopped, plus more for serving

Preheat the oven to 400F/200C with a rack in the center position.

Loosely wrap each beet in, ensuring the opening of the foil is sealed. Place beets on a baking sheet and roast until fork-tender, approximately 40 to 50 minutes. 

Once roasted, allow beets to cool until you can handle them. Using a paper towel, rub the skin off, keeping only the whole beet. Or wearing kitchen gloves, peel gently. Cut beets into 2-inch pieces.

While beets are roasting, combine the orange zest, orange juice, olive oil, cumin, and kosher salt in your serving bowl. Add the beets, onion, mint, and cilantro, to the bowl and mix. Serve. 

Beets will keep for up to 5 days.

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