17. Here’s a simple spring salad that is loaded up with beets, oranges, thinly sliced fennel bulb and fresh herbs. Feta and rocket are not used in the traditional Moroccan recipe. Juice of 1 lemon. Place beets and beans in medium bowl. My Turkish friend grates the beet. 4 tbsp. Makes 4 servings. This salad is so tasty that even the kids will eat it up. Or maybe a plate of olives or other veggies. Moroccan Beet Salad with Tangerines and Cinnamon by formerchef on March 21, 2012 A couple of months ago I mentioned I got Paula Wolfert’s gorgeous book, The Food of Morocco as a gift. Ingredients. Peel the beets, then slice them thinly or cut them into small wedges (as in the picture). extra-virgin olive oil. Meanwhile, in a small bowl, whisk together garlic, 2 tsp oil and parsley; set aside. It is elegant and refined, yet simple, … I found that some feta cheese is the perfect companion as the salty taste matches the earthy beet flavor. Recipe by The Modern Proper. Traditionally, salads are served at the beginning of the Moroccan meal. Cut each orange into 6 round slices. Shop in December to score up to $25 off in January! Meanwhile, cut peels off oranges, then cut oranges (between membranes) into sections while holding oranges over small bowl to reserve the juices. In my opinion, carrots and beets are already rather sweet, so this salad is dressed with a cumin-orange-lemon dressing, a little tart and just a little sweet. Using Piano Wire Whisk, slowly whisk in oil until blended. Per serving: Calories 130, Fat 9 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 11 g (Fiber 2 g, Sugars 8 g), Protein 1 g. You can prep and refrigerate the dressing in a cruet a day ahead. Avocado, Beet, and Orange Salad Avocado, Beet, and Orange Salad. I added candied walnuts and orange segments to the salad and used orange juice and orange blossom water for dressing. Add 2 Tbsp. It makes a delicious side or salad dish for a bbq, grilled mains or any vegetarian meal. In a small bowl, combine first 4 ingredients. Directions 1. Add beets, and simmer until beets are tender when pierced with a fork, about 30 minutes. Salt and freshly ground black pepper to taste. Recipe: Moroccan-Spiced Orange and Olive Salad A Moroccan dinner usually starts with a variety of dishes, often including one like the salad we describe in this post (but without the lettuce base). Simple Mediterranean Orange Salad with Pomegrantes and Mint After cooking the beets in water, slice, and spice. Set aside to cool. Whisk together orange peel, juice, olive oil, cumin, salt and pepper in small bowl; pour over beet mixture and toss gently to coat. Cool, peel, and cut beets into bite-size pieces. Or, plan ahead and make the beet salad a day or two in advance. PREP TIME: 30 MINUTES sugar 1 Tbsp. Old-world romance meets casual chic in our menu of seasonal takes on Moroccan classics, which fuse Mediterranean ingredients with Middle Eastern spices. Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. On a medium-sized platter, alternate beet and orange slices in a fan. Karen Tedesco, Webster Groves, MO. Preparation. Rating: Unrated 0 Ratings. It’s perfect for spring and summer time, quick to prepare and can be enjoyed as a … Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Use a sharp knife to slice peel off oranges. Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes. The salad is sweet and savoury, fragrant and tangy. Drain, then peel and slice into wedges. Drain and cool under cold running water. Whisk together orange peel, juice, olive oil, cumin, salt and pepper in small bowl; pour over beet mixture and toss gently to coat. 4-5 red beets 2 Tbsp. Many Moroccan salads are too sweet for me and include dried fruit plus lots of honey in the dressing. Discard any remaining orange … Despite only containing a handful of ingredients, it offers so much in texture, flavor, and contrast. Moroccan Beet Salad is very similar to the popular Moroccan carrot Salad. The menu may also include Moroccan Orange and Radish Salad or Moroccan Carrot Salad. For best flavor, however, allow at least an hour for chilling and marinating. Fill the sink or a large bowl with water and lots of ice; soak the beets for 30 minutes. Each bite is a delicious marriage of flavors—sweet, savory, salty, and tangy. But the white cheese and the green leaves look beautiful on the red beet and make the salad … Healthy, filling and delicious – not too much needs to be done to this hearty salad … Olive oil solidifies in the fridge, so remember to bring it up to room temperature on the day. But we also give this healthy vegetable another … Preparation Beets and carrots can be sliced, diced, or julienne - as you prefer. lemon juice 1 Tbsp. Using Piano Wire Whisk, slowly whisk in oil until blended. For this bright, beautiful salad, use ready-to-eat peeled and steamed beets (which cut the cook time down to just 15 minutes), or roast your own. Place beets and beans in medium bowl. It’s rich in vitamins and antioxidants, fibre and is … Place in a serving bowl. Nutrition information per serving (1/4 of recipe): 340 calories; 11g protein; 39g carbohydrate; 16g fat; 780mg sodium; 20mg cholesterol; 8g fiber; 3mg iron; less than 1mg thiamin; 788IU vitamin A; 15mg vitamin C. 1  jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained and quartered, 1  can (15 ounces) chickpeas or garbanzo beans, drained. The one-pot main dish and loaf cake scented with orange blossom are that much better when prepared ahead, making this family-style meal an option even for a weeknight gathering. Add variety to your Shabbat table with this Moroccan Sweet Beet Salad. Whisk in olive oil, then toss with beets. reserved orange juice to blender. Peel and cut each beet into 12 slices. Arrange greens on 4 individual plates. 2. Working over … Toss with the … Place water in a 3-quart saucepan, and bring to a boil. Moroccan Beet Salad by The Modern Proper || A simple, herby, orange-dressed Moroccan beet salad that can be made up to five days ahead of time, and it’s vegan, too? Simple, colorful, healthy and delicious. Place the beets in a bowl. Chef and cookbook author Virginia Willis created this colorful salad. Keep oven on. Toss them gently with the vinaigrette and serve. Squeeze pieces of orange peel (there should be some flesh still attached) to yield about 2 tbsp juice. canola oil 9 ingredients. 1 tsp. Roasted Beet Salad with Orange and Avocado. Season with Sea Salt and Black pepper. Mix the dressing in a separate container and pour over salad. Arrange greens on 4 individual plates. Beet and Orange Salad Nourish Mar 16, 2017 Here, sliced roasted beets are layered with orange slices on a nest of watercress over a smear of yogurt, then topped with a … Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. What I love most about this Beet Orange and Fennel Salad is how it can be made ahead, then used three different ways. Drizzle dressing overtop. 2 clove garlic, minced. 2006 Aunt Nellie’s “Beet The Clock” Recipe Contest | 1st Prize – Everyday Favorites Add the onion, seeds, organes, parsley, walnuts and mint together in a good sized bowl. Cook the beets, covered, for 10 to 20 minutes or until tender in a pot of salted water. Once the beets are cooked and you’ve removed the skin, you can slice, cube or coarsely chop them. Season with Sea Salt and Black pepper. ground cumin, or to taste. Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl. 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