Moroccan Beet & Orange Salad
Traditionally, salads are served at the beginning of the Moroccan meal.
Ingredients
DRESSING
1 tsp Moroccan Seasoning
1⁄3 cup lemon juice
1 tsp lemon zest, finely chopped
1 tsp honey
1⁄4 cup olive oil
Sea Salt, to taste
Black Pepper, to taste
SALAD
3 medium beets, cooked and sliced, or 1 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 Information
Per serving: Calories 130, Fat 9 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 11 g (Fibre 2 g, Sugars 8 g), Protein 1 g.
Tips
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.