Beetroot Salad with Oranges

Name: Beetroot Salad with Oranges
Cuisine: Moroccan
Ingredients: salt and ground black pepper; 5 ml/1 tsp ground cinnamon; salt and ground black pepper; 30 ml/2 tbsp orange flower water; 15 ml/1 tbsp sugar; 675 g/1½ lb beetroot (beet), steamed or boiled, then peeled; 1 orange, peeled and sliced; 675 g/1½ lb beetroot (beet), steamed or boiled, then peeled

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

This salad can be made with bought vacuum-pack cooked beetroot or freshly steamed or boiled vegetables. The combination of sweet beetroot, zesty orange and warm cinnamon is both unusual and delicious, and this dish provides a lovely burst of colour in a summer buffet spread.

Ingredients

675 g/1½ lb beetroot (beet), steamed or boiled, then peeled
1 orange, peeled and sl

Africa
Morocco
Salad
Vegan
Gluten-free
Mediterranean
Summer

Method

Quarter the cooked beetroot, then slice the quarters. Arrange the beetroot on a plate with the orange slices or toss them together in a bowl. Gently heat the orange flower water with the sugar, stir in the cinnamon and season to taste. Pour the sweet mixture over the beetroot and orange salad and chill for at least 1 hour before serving.

Ingredients

Method

Cooking beetroot