Traditionally, salads are served at the beginning of the Moroccan meal.
1 tsp Moroccan Seasoning
1⁄3 cup lemon juice
1 tsp lemon zest, finely chopped
1 tsp honey
1⁄4 cup olive oil
3 medium beets, cooked and sliced, or 1 can sliced beets, drained
2 oranges, peeled and sliced
- In a small bowl, combine first 4 ingredients. Using Piano Wire Whisk, slowly whisk in oil until blended. Season with Sea Salt and Black pepper.
- On a medium-sized platter, alternate beet and orange slices in a fan. Drizzle dressing overtop.