Moroccan Beet and Orange Salad with Orange Blossom Water
This Moroccan beet and orange salad with orange blossom water is a true gem of freshness and color! Earthy beets meet the tangy sweetness of oranges, all elevated by a floral touch of orange blossom water and a hint of cumin and cinnamon. It's a typical starter on Moroccan tables, especially during hot months. Wondering what the essential spices in Moroccan cuisine are? Cumin and cinnamon are among them, and here they add subtle complexity without overpowering. Perfect to accompany a tagine or couscous, this salad brings a breath of lightness. A vegetarian, healthy, and flavorful dish that will transport your taste buds straight to Morocco.
Ingredients
- cooked beets500 g
- oranges3
- red onion1 small
- fresh mint1 bunch
- orange blossom water2 tbsp
- extra virgin olive oil3 tbsp
- lemon juice1 tbsp
- ground cumin1/2 tsp
- ground cinnamon1/4 tsp
- salt1 pinch
- black pepper1 pinch
- toasted sliced almonds2 tbsp
Instructions
- 1
Peel the cooked beets and cut into 1 cm cubes. Peel the oranges and segment them, removing membranes. Finely slice the red onion and chop the fresh mint.
- 2
In a large bowl, gently mix the beet cubes, orange segments, red onion, and mint.
- 3
Prepare the dressing: in a small bowl, whisk together olive oil, orange blossom water, lemon juice, cumin, cinnamon, salt, and pepper.
- 4
Pour the dressing over the salad and toss carefully to avoid crushing the oranges. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- 5
When serving, sprinkle with toasted sliced almonds and a few mint leaves. Serve chilled.
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