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.
stalks of fresh mint
small bunch of parsley
Juice of a blood orange
optional 1/2 or 1 teaspoon chilli sauce or Tabasco
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.