50 min · 1 serving · @Jermaine Antonio
Moroccan Beet Salad
Tender boiled beets and thin red onion tossed with fresh mint and cilantro in a bright orange, cumin and olive oil dressing — great for meal prep.
Nutrition per serving
- 125 kcal
- 3 g protein
- 19 g carbs
- 4 g fat
Ingredients
- 1 ¼ medium beets, tops removed
- ¼ red onion, thinly sliced
- ¼ tbsp olive oil
- 1 tbsp fresh orange juice
- ¾ tsp orange zest
- ½ tsp ground cumin
- ¼ tsp salt
- 1 tbsp fresh mint leaves
- 1 tbsp fresh cilantro leaves
Steps
- Simmer the beets in a pot of boiling water for 35–40 minutes until tender, then cool, peel and cut into chunks.
- Stir together the orange juice, orange zest, olive oil, cumin and salt.
- Combine the beets, red onion, mint and cilantro in a bowl, pour over the dressing and toss.
- Top with extra herbs if you like; without the herbs it keeps up to 5 days in the fridge.
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