Moroccan Beet Salad
Brighten your table with the vibrant flavors of Moroccan Beet Salad—a stunning side dish that combines earthy roasted beets with a zesty citrus dressing infused with warm spices like cumin and cinnamon. Tossed with fresh parsley, mint, and a hint of honey for balance, this salad is a refreshing medley of sweet, tangy, and herbal notes. Optional toasted slivered almonds add a satisfying crunch, making this dish as texturally exciting as it is flavorful. Ready in under an hour, this gluten-free and vegetarian-friendly recipe is perfect for everything from casual weeknight meals to elegant dinner parties. Serve it chilled or at room temperature for a versatile dish that transports your taste buds straight to the heart of North Africa.
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Recipe Information
Ingredients
- 4 medium beets
- 3 tablespoons olive oil
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon honey
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons slivered almonds (optional)
Instructions
Wash and trim the beets, leaving about an inch of the stems attached to prevent bleeding during cooking.
Place the beets in a pot, cover with water, and bring to a boil. Reduce the heat and simmer for 30-40 minutes, or until the beets are tender when pierced with a fork.
Drain and allow the beets to cool enough to handle. Peel the skins by rubbing them gently with your hands or a paper towel.
Slice the peeled beets into bite-sized wedges or cubes and place them in a large mixing bowl.
In a small bowl, whisk together the olive oil, orange juice, lemon juice, ground cumin, ground cinnamon, honey, salt, and black pepper to create the dressing.
Pour the dressing over the beets and toss to coat evenly.
Chop the fresh parsley and mint finely, then sprinkle them over the salad. Gently mix to distribute the herbs throughout.
If using, lightly toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Sprinkle them on the salad as a garnish.
Serve the salad chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 412 mg | 18% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 8.2 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 353 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
