Moroccan Beetroot Salad With Mint And Blood Orange Recipes

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MOROCCAN BEETROOT SALAD WITH MINT AND BLOOD ORANGE



Moroccan beetroot salad with mint and blood orange image

Simple and tasty beetroot salad with mint and a dressing with red onions, cumin and blood orange. Perfect for the first warm rays of sun in spring.

Provided by Klaraslife

Categories     Salad

Time 55m

Number Of Ingredients 10

4 beetroot tubers
2 stalks of fresh mint
1 small bunch of parsley
1 red onion
Juice of a blood orange
3 tbsp olive oil
1/4 teaspoon cumin
optional 1/2 or 1 teaspoon chilli sauce or Tabasco
salt
pepper

Steps:

  • Put the beetroot in a saucepan with water and cook for 30-40 minutes.
  • Then drain and let cool down to hand warmth.
  • Peel the beetroot and then cut into cubes.
  • For the dressing, chop the mint and parsley and cut the onion into fine strips.
  • Put the orange juice, olive oil, cumin, chilli sauce, salt and pepper in a bowl and mix well. Let it rest for 10 minutes, then add the beets and season again.
  • If you like, you can add some feta cheese.
  • As a side dish to potatoes or flat bread.

BEET AND BLOOD ORANGE SALAD



Beet and Blood Orange Salad image

Provided by Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 20

4 red beets, each about 3 ounces
1/4 cup olive oil
2 tablespoons brown sugar
Kosher salt and freshly ground black pepper
6 strips lemon peel
4 sprigs fresh thyme
6 ounces ricotta cheese
2 tablespoons buttermilk
2 tablespoons chopped parsley
1 tablespoon chopped chives
1 tablespoon fresh lime juice
2 teaspoons extra-virgin olive oil
Pinch Maldon or other sea salt
2 tablespoons toasted fennel seed
2 tablespoons chopped dehydrated black olives, or Kalamata or Gaeta olives
3 blood oranges, peel and pith removed, sliced 1/4-inch thick
1/4 cup toasted pistachios
2-3 tablespoons good-quality balsamic vinegar
Micro basil, for serving
Arugula or other edible flowers, for serving

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet pan with aluminum foil. Put the beets in a bowl with the olive oil, brown sugar and some salt and pepper and toss to coat. Spread the beets on the baking sheet, scatter the lemon peel and thyme around them and roast until a toothpick inserted into the beets meets just a little resistance in the middle, about 1 hour. Cool, peel and slice the beets 1/4-inch thick.
  • Meanwhile, drain the ricotta in a colander for about 10 minutes, then add it to a food processor along with the buttermilk, parsley, chives and some salt and pepper. Whip until fluffy; taste and re-season if necessary.
  • Toss the sliced beets, lime juice, extra-virgin olive oil and some Maldon in a medium bowl. Lay the beets on a platter. Scatter the fennels seeds and black olives on top. Then lay the blood oranges over the beets and sprinkle with the pistachios. Drizzle a little balsamic vinegar over the top. Dollop the ricotta mixture around the beets. Top with the micro basil and arugula flowers and serve.

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

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

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

BEET-AND-BLOOD ORANGE SALAD WITH MINT



Beet-And-Blood Orange Salad With Mint image

Make and share this Beet-And-Blood Orange Salad With Mint recipe from Food.com.

Provided by evelynathens

Categories     Oranges

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

2 lbs golden beets, peeled and cut into 3/4-inch pieces (about 10 medium beets)
8 blood oranges
1/4 cup coarsely chopped flat-leaf parsley
1/4 cup coarsely chopped mint
3 tablespoons freshly squeezed lemon juice
3 tablespoons champagne vinegar
1 small shallot, minced
1 teaspoon honey
1/8 teaspoon sumac, plus more for sprinkling (see Note)
1/2 cup extra virgin olive oil
1 tablespoon extra virgin olive oil
salt
freshly ground black pepper
3 ounces feta, crumbled (1/2 cup)

Steps:

  • Spread the beets in a large steamer basket and steam until tender, about 15 minutes. Transfer the beets to a bowl and let cool completely.
  • Using a sharp knife, peel the oranges, removing all of the bitter white pith. Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick. Add the oranges to the beets along with the parsley and mint.
  • In a small bowl, whisk the lemon juice with the vinegar, shallot, honey and 1/8 teaspoon of sumac. Whisk in the olive oil and season with salt and black pepper. Pour the dressing over the salad and toss gently to coat. Add the feta and toss again. Sprinkle the salad with sumac and serve.
  • Note 1: The beets can be steamed one day in advance and refrigerated.
  • Note 2: Sumac powder can be purchased at Middle Eastern markets or specialty-food stores.

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

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

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