Moroccan Beet & Orange Salad

Moroccan Beet & Orange Salad Moroccan Beet & Orange Salad Traditionally, salads are served at the beginning of the Moroccan meal. You can prep and refrigerate the dressing in a cruet a day ahead. Olive oil solidifies in the fridge, so remember to bring it up to room temperature on the day.
Traditionally, salads are served at the beginning of the Moroccan meal. You can prep and refrigerate the dressing in a cruet a day ahead. Olive oil solidifies in the fridge, so remember to bring it up to room temperature on the day.
  • 15 min prep
  • 15 minutes
  • 130 calories
  • $0.90
  • Gluten Free
  • Dairy Free
  • Paleo
  • Vegetarian

Ingredients


Makes: 6 servings
  • Dressing:
  • 1 tsp (5 ml)
  • 1/3 C (80 ml) lemon juice
  • 1 tsp (5 ml) lemon zest, finely chopped
  • 1 tsp (5 ml) honey
  • 1/4 C (60 ml) olive oil
  • Sea Salt (Grinder), to taste
  • Black Pepper (Grinder), to taste
  • Salad:
  • 3 medium beets, cooked and sliced, or 1— 14 oz /398 ml) can sliced beets, drained
  • 2 oranges, peeled and sliced

Preparation


 
  • 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.
Nutritional Serving Size
Calories 130
Fat 9 g
Saturated Fat 1 g
Transfat 0 g
Cholesterol 0 mg
Sodium 35 mg
Carbohydrates 11 g
Fibre 2 g
Sugar 8 g
Protein 1 g

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Piano Wire Whisk
Sea Salt (Grinder)
Black Pepper (Grinder)