Lunche for 6

Moroccan Beet Salad

Name: Moroccan Beet Salad
Total time: 55 min
Yield: 6 servings
Cuisine: African
Ingredients: 5 red beets; 2 tsp orange zest; 1/2 cup fresh orange juice; 1 tbsp extra-virgin olive oil; 1 1/2 tsp ground cumin; 1 tsp kosher salt; 1/2 small red onion; 1/4 cup packed fresh mint leaves (optional); 1/4 cup minced fresh cilantro leaves (optional); flaky salt (optional)

Raw beets are thinly sliced and marinated with orange, cumin, onion, mint, and cilantro for a bright salad.

$0.60per serving $

55 minstart to table

6servings

African Vegetarian Vegan Dairy-free Gluten-free Budget Lunches Side dishes No-cook Summer

Ingredients

5 red beets
2 tsp orange zest
1/2 cup fresh orange juice
1 tbsp extra-virgin olive oil
1 1/2 tsp ground cumin
1 tsp kosher salt
1/2 small red onion
1/4 cup packed fresh mint leaves (optional)
1/4 cup minced fresh cilantro leaves (optional)
flaky salt (optional)

Steps

Peel the beets and slice them as thinly as possible.
Whisk the orange zest, orange juice, olive oil, cumin, and salt in a large bowl.
Thinly slice the red onion and add it to the bowl with the beets.
Toss the beets and onion with the dressing, then stir in the mint and cilantro.
Cover and chill for 45 minutes before serving.