Moroccan Beet & Orange Salad

15 min

6 serving

Traditionally, salads are served at the beginning of the Moroccan meal.

Ingredients

  • 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
  • 3 medium beets, cooked and sliced, or 1 can sliced beets, drained
  • 2 oranges, peeled and sliced

Preparation

  1. 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.
  2. 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, 0 0 g), Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 11 g (Fiber 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.