Description
Experience the vibrant flavors of a Moroccan Beet Salad, a delightful vegan dish that is as visually stunning as it is delicious. This salad features earthy roasted beets, complemented by a zesty orange dressing and fresh herbs like mint and cilantro. Perfect for any occasion, it serves as an excellent side dish for gatherings or a healthy addition to your weekly meal prep. The combination of sweet and tangy notes paired with nutrient-rich ingredients makes this salad both satisfying and nutritious. Plus, it can be made ahead of time—up to five days in advance!
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, halved and cut into ¼-inch-thick slices
- ¼ cup packed fresh mint leaves, plus more for serving
- ¼ cup minced fresh cilantro leaves, plus more for serving
- Flaky salt, for serving (optional)
Instructions
- Preheat oven to 400°F.
- Wrap each beet in aluminum foil and place on a baking sheet. Roast for 40-50 minutes until tender.
- Cool, peel, and cut beets into 2-inch pieces.
- In a large bowl, mix orange zest, juice, olive oil, cumin, and salt.
- Add beets, onion slices, mint, and cilantro; toss to coat.
- Serve garnished with extra mint and cilantro.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the recipe (approx. 150g)
- Calories: 145
- Sugar: 9g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg