Description
Moroccan Beet Salad is a vibrant, herby dish that brightens any meal with its stunning colors and refreshing flavors. The earthy sweetness of roasted beets pairs beautifully with zesty orange dressing, creating a delightful balance that’s both nutritious and satisfying. This vegan salad is perfect for gatherings, meal prep, or as a light lunch option. With its ability to be made up to five days in advance, it’s an ideal choice for busy weeks. Enjoy this flavorful salad on its own or alongside grilled proteins, making it a versatile addition to your dining experience.
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 leaves
Instructions
- Preheat the oven to 400°F.
- Wrap each beet in tin foil and place on a baking sheet. Roast for 40 to 50 minutes until tender.
- Let the beets cool, then peel and cut into 2-inch pieces.
- In a large bowl, whisk together orange zest, orange juice, olive oil, cumin, and salt.
- Add roasted beets, red onion, mint, and cilantro to the bowl. Toss gently to combine.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 8g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg