Ingredients
-
500 g of Cooked beetroot
-
1/2 of an OrangeOr one mandarin
-
2 tbsp. of Hazelnut
-
3tbsp. of Mint fresh
-
1/2 of an Red onion
-
2 tbsp. of Coriander leaves
-
1 tbsp. of Parsley leaves
-
Dressing:
-
1 OrangeOr two to three mandarins
-
1/2 of an Lemon
-
to taste Salt
-
1/2 tsp. of Cumin powder
-
2 tbsp. of Extra Virgin olive oil
Directions
Moroccan cuisine is rich not only in great meat dishes but also in its salads with fresh and bright flavors. Take, for example, the Moroccan salad of boiled beets. Bright, dressed in orange juice, mint and cumin, it’s a dish that just has to become part of your life! )
Besides, if you have ready-made beets, the salad will take no more than 15 minutes to make!
I slightly modified the classic recipe by adding orange (or mandarin) slices and roasted hazelnuts. As a result, the salad is even brighter and has a crunchy note.
Bon Appétit!
Today's visits: 1.
Steps
|
1
Done
|
The red onions for the salad should be moderately spicy and sweet. So, slice the onions into quarter rings. If they are too hot or bitter, marinate them for 30 minutes (3 tbsp of vinegar + 3 tbsp of cold water + 1 tsp of sugar). |
|
2
Done
|
Roast the hazelnuts beforehand, then let them cool and chop them coarsely. |
|
3
Done
|
For the dressing, squeeze the juice of 1 orange and 1/2 lemon. You can leave it like that. Or, for a brighter flavor, strain the juice to remove all the pulp and put it on the stove. Then bring it to a boil and cook for a few minutes until the liquid is reduced to half. |
|
4
Done
|
Cut the cooked beets into large pieces and pour hot marinade (or cold juice, if not boiled) over them. Add salt and cumin, mix and let the beets stand for 5 minutes. |
|
5
Done
|
File 1/2 of an orange and remove its zest with a grater. |
|
6
Done
|
Next, add the onions, zest and olive oil, parsley, coriander and fresh mint leaves to the beets and mix them all together. Then taste and season to taste. |
