About This Dish
An elegant, jewel-toned salad that combines the earthy sweetness of roasted beets with fresh orange segments and a whisper of cinnamon. This is one of Morocco's most visually stunning salads, with the deep ruby of the beets against the bright orange citrus. The flavor combination is unexpectedly harmonious — the cinnamon bridges the sweetness of both the beet and the orange, while a splash of orange blossom water adds an intoxicating floral note. This sophisticated salad is often served at dinner parties and celebrations as an impressive first course.
Ingredients
- 4 Beets, medium
- 2 Oranges, peeled and segmented
- 1 tsp Ground cinnamon
- 1 tbsp Orange blossom water
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 tsp Sugar
- pinch Salt
- handful Fresh mint leaves for garnish
Instructions
- 1
Roast whole beets wrapped in foil at 200C (400F) for 1 hour until tender. Cool and peel.
- 2
Slice beets into rounds or cubes.
- 3
Arrange beets and orange segments on a plate.
- 4
Whisk together olive oil, lemon juice, orange blossom water, cinnamon, sugar, and salt.
- 5
Drizzle dressing over the salad. Garnish with fresh mint.
- 6
Serve chilled or at room temperature.
Tips & Tricks
- Wear gloves when peeling beets to avoid staining your hands.
- The orange blossom water is the secret ingredient — do not skip it.
- Pre-cooked vacuum-packed beets work in a pinch.