Middle Eastern-Inspired Beetroot And Moghrabieh Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400��F.
• STEP 2.Wrap the beetroots in aluminum foil and roast them in the oven for about 45-60 minutes, or until tender.
• STEP 3.Let the beetroots cool, then peel and dice them into small cubes.
• STEP 4.Cook the moghrabieh according to the package instructions, then drain and let it cool.
• STEP 5.In a large bowl, combine the roasted beetroots, cooked moghrabieh, chopped parsley, chopped mint, lemon juice, olive oil, salt, and pepper.
• STEP 6.Toss everything together until well combined.
• STEP 7.Serve the salad chilled or at room temperature.

Cooking Tips

• You can add other vegetables like cucumbers or cherry tomatoes to the salad for added freshness.
• If moghrabieh is not available, you can use pearl couscous or quinoa as a substitute.
• You can adjust the seasoning according to your taste preferences.

Storage and Serving

• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
• Let the salad come to room temperature before serving.
• Serve the salad as a side dish or as a light and healthy main course.