Hi everyone, Jermaine Antonio here! Welcome to the final Salad Sunday. Today, we’re making a vibrant and nutritious Moroccan Beet Salad, perfect for adding a refreshing touch to any meal. Follow along as I show you how to create this colorful and flavorful dish.
Ingredients:
5 medium-sized beets, tops removed
1 red onion, cut in half and thinly sliced
1 tbsp olive oil
1/4 cup freshly squeezed orange juice
1 tbsp orange zest
2 tsp cumin
1 tsp salt
1/4 cup fresh mint leaves, packed
1/4 cup fresh cilantro leaves, packed
Instructions:
1. In a large pot, bring enough water to cover the beets to a boil. Add the beets and simmer until tender, about 35-40 minutes. Remove from the pot, cool, peel, and cut into 2-inch pieces.
2. In a small bowl, combine orange juice, orange zest, olive oil, cumin, and salt. Stir well.
3. In a large bowl, add beets, mint, cilantro, and red onions. Pour the dressing over and toss to combine. Top with more fresh herbs if desired.
This salad is perfect for meal prep and stays fresh for up to 5 days in the refrigerator without the fresh herbs. It’s a great make-ahead option for the week.
Why You’ll Love This Salad:
This Moroccan Beet Salad is not only visually appealing but also packed with flavor and nutrients. The combination of earthy beets, fresh herbs, and a zesty dressing makes it a refreshing and healthy addition to any meal.
I hope you enjoy this recipe! If you make this salad, please tag me—I’d love to see your creations! Thank you for joining me on this Salad Sunday journey. Stay tuned for more delicious content in the future.
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Enjoy and happy cooking!