🥗 Moroccan Beet Salad
✨ Description
This Moroccan-inspired beet salad is a beautiful fusion of sweet, earthy, citrusy, and fresh flavors. Packed with colorful beets, herbs, orange zest, and a touch of spice from cumin, it’s a healthy, refreshing side that’s both simple and elegant.
🛒 Ingredients
- 5 medium-sized beets, cooked, peeled, and diced
- 1/4 cup fresh cilantro leaves, packed
- 1/4 cup fresh mint leaves, packed
- 1 red onion, thinly sliced
- 1 tbsp orange zest
- 1 tsp salt (adjust to taste)
- 1 tbsp olive oil
- 2 tsp cumin seeds, toasted
- 1/4 cup freshly squeezed orange juice
Optional Add-ins:
- Chopped walnuts or pistachios for crunch
- Pomegranate seeds for a burst of sweetness
- Feta cheese for a creamy twist
👩🍳 Instructions
- Cook the beets: Boil or roast beets until fork-tender (about 45-60 min if roasting). Cool, peel, and dice.
- Toast cumin seeds: Heat cumin seeds in a dry skillet over medium heat for 1–2 minutes until fragrant. Set aside.
- Assemble the salad: In a large bowl, combine diced beets, sliced red onion, chopped cilantro, mint, and orange zest.
- Dress: Drizzle with olive oil and orange juice, then add salt and toasted cumin seeds.
- Toss and serve: Mix gently to coat everything evenly. Chill for 30 minutes before serving if desired.
🍴 Servings
- Serves 4–6 as a side
🔢 Nutritional Info (Per Serving – Approximate)
- Calories: 120
- Fat: 5g
- Carbs: 17g
- Fiber: 4g
- Sugar: 10g (natural from beets and orange)
- Protein: 2g
💡 Tips
- Use golden beets for a different color palette and slightly milder flavor.
- Prep in advance — flavors get better after a few hours in the fridge.
- Serve over a bed of greens or quinoa for a fuller meal.
✅ Benefits
- Rich in antioxidants (from beets and herbs)
- Supports liver health
- Anti-inflammatory thanks to cumin and olive oil
- Hydrating and naturally sweet
- Vegan, gluten-free, dairy-free
❓ Q&A
Q: Can I use pre-cooked beets?
A: Yes! Vacuum-sealed or canned beets (unsweetened) work well for convenience.
Q: What can I use instead of orange juice?
A: Lemon juice or a mix of lemon + a touch of honey or maple syrup works beautifully.
Q: How long will it keep?
A: Store in an airtight container for up to 3 days. Herbs may wilt slightly, but the flavor remains strong.
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