Moroccan Orange and Beet Salad with Cinnamon
This Moroccan Orange and Beet Salad with Cinnamon is a vibrant and refreshing side dish, combining the sweetness of oranges, the earthiness of beets, and the warm spice of cinnamon. Perfectly balanced and visually stunning, it's a healthy addition to any meal that embraces the essence of Mediterranean flavors.
Equipment
- Knife and cutting board
- Small bowl
- Whisk
- Measuring spoons
- Serving platter
Ingredients
- 4 medium beets (about 1 lb or 450g), cooked, peeled, and sliced
- 3 large oranges (navel or blood oranges), peeled and cut into segments
- 1/2 small red onion (about 50g), thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- Salt to taste
- A handful of fresh mint leaves, chopped
- 2 tablespoons chopped walnuts, toasted (optional)
Instructions
- Begin by preparing your beets. If not already cooked, wrap them in foil and roast in a 400°F (200°C) oven until tender, about 45-60 minutes. Once cool, peel and slice them into thin rounds.
- Peel the oranges with a sharp knife, making sure to remove all the white pith. Over a bowl to catch the juices, cut between the membranes to release the orange segments.
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, ground cinnamon, and ground cumin to create the dressing. Season the dressing with salt to your preference.
- Arrange the beet slices and orange segments on a serving platter. Scatter the thinly sliced red onion over the top.
- Drizzle the dressing evenly over the salad.
- Garnish with chopped fresh mint leaves and toasted walnuts, if using, just before serving.
Notes
For an extra touch of sweetness, drizzle a teaspoon of honey over the salad before serving.
The salad can be refrigerated for up to 2 hours before serving to allow the flavors to meld together.
If you prefer your salad chilled, refrigerate the beets and oranges before assembling.