Moroccan Beet Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Wash and trim the beets, then wrap them individually in aluminum foil.
• STEP 3.Place the wrapped beets on a baking sheet and roast in the oven for about 45-60 minutes, or until they are tender when pierced with a fork.
• STEP 4.Remove the beets from the oven and let them cool. Once cooled, peel the beets and cut them into bite-sized cubes.
• STEP 5.In a small bowl, whisk together the lemon juice, olive oil, cumin, coriander, salt, and pepper to make the dressing.
• STEP 6.In a large mixing bowl, combine the roasted beets, dressing, and chopped fresh herbs. Toss gently to coat the beets evenly.
• STEP 7.Garnish the salad with toasted almonds and additional fresh herbs, if desired.
• STEP 8.Serve the Moroccan Beet Salad chilled or at room temperature.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To save time, you can roast the beets in advance and store them in the refrigerator until ready to use.
• If you prefer a sweeter flavor, you can drizzle some honey or maple syrup over the salad before serving.
• Feel free to add other ingredients to the salad, such as crumbled feta cheese or sliced oranges, for extra flavor and texture.

Storage and Serving

• Moroccan Beet Salad can be served as a side dish with grilled meats or as a light lunch option.
• For a complete meal, you can add some cooked quinoa or couscous to the salad.
• This salad is best served chilled or at room temperature.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.