Moroccan Beetroot Salad
A vibrant and refreshing salad made with roasted beets, fresh herbs, and a tangy citrus dressing.
Ingredients - Serves 4
- Ground cumin - 1/2 teaspoon
- Honey - 1 tablespoon
- Lemon - 1, juiced
- Orange - 1, juiced
- Fresh mint - 1/4 cup, chopped
- Fresh parsley - 1/2 cup, chopped
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Beetroots - 4 medium
Let's Get Started
- Preheat the oven to 400°F.
- Peel the beetroots and cut into wedges. Toss with 1 tablespoon of the olive oil, salt, and pepper. Roast for 45-60 minutes, or until tender.
- In a large bowl, combine the parsley, mint, orange juice, lemon juice, honey, cumin, and the remaining 1 tablespoon of olive oil. Stir to combine.
- Add the roasted beetroots to the bowl and toss to coat in the dressing.
- Serve the salad chilled or at room temperature.
Dietary Info
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Calories: 150
- Fat: 5g
- Carbs: 20g
- Protein: 3g
- Sodium: 300mg
- Sugar: 10g
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