Moroccan Beetroot Salad With Mint And Blood Orange Recipes

BEET SALAD WITH FETA, ORANGE AND MINT

Beet Salad With Feta, Orange and Mint image

From Alfred Portale author of Simple Pleasures. An easy, beautiful, nutritious and most importantly, delicious salad. An interesting blend of ingredients, none too salty or too sweet. An impressive dish in appearance alone.

Provided by gailanng

Categories Oranges

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 large beets, washed but not peeled
2 tablespoons olive oil
coarse salt
fresh ground black pepper
1 teaspoon freshly squeezed orange juice
2 teaspoons balsamic vinegar
4 1/2 teaspoons extra-virgin olive oil
3 oranges, preferably navel, peeled and separated into segments (can sub blood oranges or tangerines)
1/4 cup coarsely chopped mint leaf
3 teaspoons minced shallots
1 cup french feta cheese (can sub blue cheese or goat cheese) or 1 cup Greek feta cheese, crumbled into large pieces (can sub blue cheese or goat cheese)

Steps:

Preheat the oven to 400°F.
In a bowl, toss the beets with the olive oil and season them with salt and pepper. Put the beets on a roasting pan and cover them with foil. Roast in the preheated oven until tender, about 1 1/2 hours. (They are done when a sharp, thin-bladed knife can easily pierce through to their center.) Remove the pan from the oven, remove the beets from the pan and set them aside to cool.
While the beets are roasting, make the vinaigrette: In a small bowl, whisk together the orange juice, balsamic vinegar and extra-virgin olive oil. Season to taste with salt and pepper. Set aside.
When the beets are cool enough to handle, peel and cut them into 1/2-inch dice. Put them in a bowl with 1 cup of the orange segments, the mint and the shallots. Add the vinaigrette, season with salt and pepper and toss gently.
Transfer the salad to a platter. Arrange the cheese and the remaining orange sections on top. Serve.

Nutrition Facts : Calories 266.4, Fat 20, SaturatedFat 7.3, Cholesterol 33.4, Sodium 439.4, Carbohydrate 16.8, Fiber 3, Sugar 13.2, Protein 6.8

MOROCCAN BEET SALAD

Moroccan Beet Salad image

Make and share this Moroccan Beet Salad recipe from Food.com.

Provided by chia2160

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 -8 medium beets
1 lemon, juice of
2 cloves garlic, minced
1 teaspoon cumin, to taste
salt and black pepper
4 tablespoons extra virgin olive oil
1/2 cup diced fresh parsley

Steps:

Place water in a 3-quart saucepan, and bring to a boil.
Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.
Cool, peel, and cut beets into bite-size pieces.
Place in a serving bowl.
Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl.
Whisk in olive oil, then toss with beets.
Let sit a few hours.
Just before serving, sprinkle with parsley.

MOROCCAN BEET SALAD

Moroccan Beet Salad image

Provided by Joan Nathan

Categories salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 7

Ingredients

6 to 8 medium beets
Juice of 1 lemon
2 cloves garlic, minced
1 teaspoon cumin, or to taste
Salt and black pepper
4 tablespoons extra virgin olive oil
1/2 cup diced fresh parsley

Steps:

Place water in a 3-quart saucepan, and bring to a boil. Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes. Cool, peel, and cut beets into bite-size pieces. Place in a serving bowl.
Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl. Whisk in olive oil, then toss with beets. Let sit a few hours. Just before serving, sprinkle with parsley.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 281 milligrams, Sugar 7 grams

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