This recipe happened totally by accident. I bought these chioggio beets a couple of weeks ago and I totally forgot about them in the back of the fridge. And when I saw them I was kinda happy they were still decently fresh. Because they were a bit old I didn’t want to eat them raw, so I steamed them. Normally I prefer eating chioggio beets raw, I mean how beautiful are those stripes or rings depending how you cut them. Anyway when I pulled them out of the pot after steaming, peeled and cut them, they had the most beautiful shade of pink. So instead of blending them in my smoothie I decide to make a salad.
Moroccan Beet Salad is very similar to the popular Moroccan carrot Salad. It’s deliciously aromatic with cumin and cinnamon, sweetened with orange juice, a little e.v olive oil and perfumed with lemon-orange zest in the mix. It makes a delicious side or salad dish for a bbq, grilled mains or any vegetarian meal. It is best served chilled on a warm summer day, just like if you were to eat in Marrakech.
MOROCCAN BEET SALAD Serves about 4
INGREDIENTS
- 4-6 medium beets
- ¼ orange juice
- 2 tablespoons lemon juice
- 1 tablespoon cold pressed e.v olive oil
- 2 tablespoons lemon and orange zest
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ cup mixed herbs cilantro, mint
- sea salt and black pepper
- 1 small shallot, thinly sliced (forgot to add)
INSTRUCTIONS
- Steam or roast the beets. Peel and cube the beets. Set aside to cool. In the meanwhile blend everything except shallot and the herbs.
- Mix the dressing with the beets, shallots and let it rest for 30 minutes to a hour for the vegetables to absorb the flavors and develop. Serve topped with chopped herbs.
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