Moroccan Beet Salad

 

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.