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 minutesminutes
Cook Time 5 minutesminutes
Total Time 55 minutesminutes
Servings 4servings
Author Klaraslife
Ingredients
4beetroot tubers
dressing
2stalks of fresh mint
1small bunch of parsley
1red onion
Juice of a blood orange
3tbspolive oil
1/4teaspooncumin
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.