Insurance Advocacy Tips

Moroccan Beet Salad
A simple, herby, orange-dressed Moroccan beet salad that can be made up to five days ahead of time, and it’s vegan, too? It sounds too good to be true, but this salad recipe is the real deal, folks!

Ingredients
5 medium red beets, trimmed, washed
2 teaspoons orange zest (from 1 orange)
½ cup fresh orange juice (from 2 oranges)
1 tablespoon extra-virgin olive oil
1 ½ teaspoons ground cumin
1 teaspoon kosher salt
½ small red onion, halved and cut into ¼-inch-thick slices
¼ cup packed fresh mint leaves, plus more for serving
¼ cup minced fresh cilantro leaves, plus more for serving
Flaky salt, for serving (optional)

Method
Preheat the oven to 400°F with a rack in the center position.
Place each beet on a square of tin-foil large enough to cover completely. Wrap the foil around the beet loosely, making sure the opening of the foil is sealed. Place on a rimmed baking sheet and roast until tender, about 40 to 50 minutes.

Remove the beets from the oven, let rest until cool enough to handle. Using a paper towel, gently rub the skins off, then discard. Cut beets into 2-inch pieces.
Meanwhile, in a large bowl combine the orange zest, orange juice, olive oil, cumin, and kosher salt.

Add the beets, onion, mint, and cilantro, to the bowl and toss until the beets are evenly coated.
Serve family style sprinkled flaky salt, if using, with more mint and cilantro if desired.

Recipe from The Modern Proper