Beet & Orange Salad Recipe

Name: Moltaqa Moroccan Restaurants Beet & Orange Salad Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 each beets (medium); 2 each navel oranges (large); 4 cups mixed salad greens (e.g., baby arugula, spinach, frisée); 1 cup fresh mint leaves; 100 g feta cheese (optional); 1 cup toasted walnuts or pistachios (coarsely chopped); 60 ml fresh orange juice (from about 1 orange); 15 ml fresh lemon juice; 60 ml extra-virgin olive oil; 1 tbs honey; 1 tbs white wine vinegar; 1 tsp ground cumin; 0.5 tsp ground coriander; 1 tsp salt; 0.5 tsp black pepper (freshly ground); 1 tsp orange zest (finely grated); 2 tbs extra-virgin olive oil (for roasting / finishing); 0.5 tsp sea salt or kosher salt; 0.25 tsp freshly ground black pepper

Inspired by Moltaqa Moroccan Restaurant

Time1h 15m

Serves4

Roasted beets and sweet orange segments with a spiced citrus vinaigrette — colourful and refreshing. Add feta $4.00

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Ingredients

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Salad

4 each beets (medium)

2 each navel oranges (large)

4 cups mixed salad greens (e.g., baby arugula, spinach, frisée)

1 cup fresh mint leaves

3 1/2 oz (100 g) feta cheese (optional)

1 cup toasted walnuts or pistachios (coarsely chopped)

Spiced Citrus Vinaigrette

1/4 cup (60 ml) fresh orange juice (from about 1 orange)

1.01 tbsp (15 ml) fresh lemon juice

1/4 cup (60 ml) extra-virgin olive oil

1 tbs Honey

1 tbs white wine vinegar

1 tsp Ground cumin

1/2 tsp Ground coriander

1 tsp Celtic sea salt

1/2 tsp black pepper (freshly ground)

1 tsp orange zest (finely grated)

Finishing

2 tbs extra-virgin olive oil (for roasting / finishing)

1/2 tsp sea salt or kosher salt

1/4 tsp freshly ground black pepper

Method

Roasted Beets

Prepare and roast beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem (reserve greens for another use). Scrub beets thoroughly. Wrap each beet tightly in aluminum foil with 1/2 tablespoon olive oil and a pinch of salt to keep them moist, or place on a lined baking sheet and drizzle oil over them. Roast for 45–60 minutes, depending on size, until a knife slides easily into the center. Remove from oven, unwrap and let cool until easy to handle.

Peel and slice

When cool enough to handle, rub the beet skins off with your fingers or a paper towel (skins should slip off). Cut beets into 1/4-inch (6 mm) thick slices or 1/2-inch wedges. Transfer to a bowl and toss with a pinch of sea salt, 1/4 teaspoon freshly ground pepper, and 1 tablespoon olive oil reserved for finishing. Let sit while you prepare the other components so flavors meld.

Orange Segments

Using a sharp knife, trim top and bottom of each orange so it sits flat. Following the curve of the fruit, slice away the peel and pith. Working over a bowl to catch juice, cut between membranes to release clean orange segments (supremes). Squeeze any remaining juice from the membranes into the bowl and reserve for the vinaigrette (should yield about 2–3 tablespoons).

Spiced Citrus Vinaigrette

In a small bowl or jar combine orange juice (use reserved juice from supremes to equal about 60 ml total), lemon juice, honey, white wine vinegar, ground cumin, ground coriander, orange zest, salt and black pepper. Whisk briefly to dissolve honey and salt.

Slowly stream in 60 ml olive oil while whisking continuously (or close jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add a little more honey for sweetness, a squeeze of lemon for acidity, or a pinch more salt if needed.

Assembly

Place mixed salad greens in a large shallow serving bowl or platter. Scatter roasted beet slices and orange segments over the greens.

Drizzle about half of the vinaigrette over the salad and gently toss or turn the components once to coat (add more vinaigrette to taste, you may not need it all).

Sprinkle torn mint leaves and toasted nuts over the salad. If using, crumble feta on top.

Finish with a light drizzle of the remaining 1 tablespoon olive oil, a final pinch of sea salt and a crack of black pepper. Serve immediately at room temperature.