Description
Experience the vibrant flavors of Moroccan Beet Salad, a colorful and refreshing dish that is as nutritious as it is delicious. This vegan salad features roasted beets paired with a zesty orange vinaigrette, fresh herbs, and spices, making it an ideal choice for any occasion. Perfect for meal prep, you can whip it up in under an hour and store it for days. Whether served as a light lunch, a side dish alongside grilled proteins, or as part of a buffet spread, this salad adds a burst of color and flavor to your table.
Ingredients
Scale
- 5 medium red beets
- 2 teaspoons orange zest
- ½ cup fresh orange juice
- 1 tablespoon extra-virgin olive oil
- 1½ teaspoons ground cumin
- 1 teaspoon kosher salt
- ½ small red onion
- ¼ cup packed fresh mint leaves
- ¼ cup minced fresh cilantro
Instructions
- Preheat the oven to 400°F.
- Wrap each beet in aluminum foil and place on a baking sheet. Roast for 40 to 50 minutes until tender.
- Once cooled, peel the beets and cut them into bite-sized pieces.
- In a mixing bowl, whisk together orange zest, orange juice, olive oil, cumin, and salt.
- Combine the roasted beets with sliced onion, mint, and cilantro in the dressing bowl; toss gently to coat.
- Serve garnished with additional herbs and flaky salt if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 7g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg