Moroccan beetroot salad with mint and blood orange

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Simple and tasty moroccan beetroot salad with mint and a dressing with red onions, cumin and blood orange. Perfect for the first warm rays of sun in spring.

I have been a fan of these delicious beetroot for a long time. They are also so versatile. Be it roasted, raw, cooked, in pasta dough, as vegetables or in juice. There are also have many vitamins and nutrients.

Beetroot

You can use beetroot for this salad, but you can also use colored beets. e.g. in pink, yellow or orange. They are colorful and taste just as delicious.

Remove the green of the beetroot and, if necessary, place in a glass of water for other purposes. Young leaves are good for smoothies or in salads.

These delicious beetroot recipes are great too.

• Beetroot salad with lentils & broccoli
• Beetroot Crepes with Pumpkin Filling
• Beetroot Potato Soup | creamy & delicious

Moroccan beetroot salad with mint and blood orange

4 beetroot tubers

dressing
2 stalks of fresh mint
1 small bunch of parsley
1 red onion
Juice of a blood orange
3 tbsp olive oil
1/4 teaspoon cumin
optional 1/2 or 1 teaspoon chilli sauce or Tabasco
salt
pepper

Put the beetroot in a saucepan with water and cook for 30-40 minutes.
Then drain and let cool down to hand warmth.
Peel the beetroot and then cut into cubes.
For the dressing, chop the mint and parsley and cut the onion into fine strips.
Put the orange juice, olive oil, cumin, chilli sauce, salt and pepper in a bowl and mix well. Let it rest for 10 minutes, then add the beets and season again.

If you like, you can add some feta cheese.

As a side dish to potatoes or flat bread.

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Moroccan beetroot salad with mint and blood orange

Simple and tasty beetroot salad with mint and a dressing with red onions, cumin and blood orange. Perfect for the first warm rays of sun in spring.

Course Salad

Keyword beetroot

Prep Time 50 minutes

Cook Time 5 minutes

Total Time 55 minutes

Servings 4 servings

Author Klaraslife

Ingredients

• 4 beetroot tubers

dressing

• 2 stalks of fresh mint
• 1 small bunch of parsley
• 1 red onion
• Juice of a blood orange
• 3 tbsp olive oil
• 1/4 teaspoon cumin
• optional 1/2 or 1 teaspoon chilli sauce or Tabasco
• salt
• pepper

Instructions

• Put the beetroot in a saucepan with water and cook for 30-40 minutes.
• Then drain and let cool down to hand warmth.
• Peel the beetroot and then cut into cubes.
• For the dressing, chop the mint and parsley and cut the onion into fine strips.
• Put the orange juice, olive oil, cumin, chilli sauce, salt and pepper in a bowl and mix well. Let it rest for 10 minutes, then add the beets and season again.
• If you like, you can add some feta cheese.
• As a side dish to potatoes or flat bread.

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