Title: Moroccan Beet Salad with Orange and Feta
Ingredients:
- 4 medium beets, roasted and diced
- 1 orange, peeled and segmented
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Method:
1. Preheat the oven to 400°F. Scrub the beets clean and wrap them individually in aluminum foil. Roast in the oven for about 45-60 minutes, or until tender. Let cool, then peel and dice the beets.
2. In a large bowl, combine the diced beets, orange segments, crumbled feta, and chopped parsley.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss to combine.
4. Serve the Moroccan beet salad chilled or at room temperature. Enjoy!
Title: Moroccan Roasted Beet Salad
Ingredients:
- 4 medium beets, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 2 tablespoons lemon juice
- 1 tablespoon honey
Method:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the cubed beets with olive oil, cumin, paprika, cinnamon, salt, and pepper until evenly coated.
3. Spread the seasoned beets out on a baking sheet in a single layer.
4. Roast in the preheated oven for 25-30 minutes, or until the beets are tender and slightly caramelized.
5. In a small bowl, whisk together lemon juice and honey to make the dressing.
6. In a serving bowl, combine the roasted beets with chopped parsley, crumbled feta cheese, and chopped walnuts.
7. Drizzle the honey-lemon dressing over the salad and toss to combine.
8. Serve the Moroccan Roasted Beet Salad warm or at room temperature. Enjoy!
Title: Spiced Moroccan Beet Salad with Za'atar Chicken
Ingredients:
- 4 beets, roasted and cubed
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp coriander
- Salt and pepper, to taste
- 2 chicken breasts, boneless and skinless
- 1 tbsp za'atar seasoning
- 4 cups mixed greens
- 1/4 cup crumbled goat cheese
- 1/4 cup sliced almonds
- 1/4 cup pomegranate seeds
- 1/4 cup balsamic vinaigrette
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the roasted beets with olive oil, cumin, paprika, coriander, salt, and pepper until well coated. Spread the seasoned beets on a baking sheet and roast in the oven for 15-20 minutes, or until slightly crispy.
3. In the meantime, season the chicken breasts with za'atar seasoning, salt, and pepper. Heat a grill pan or skillet over medium-high heat and cook the chicken for 5-6 minutes per side, or until cooked through. Remove from heat and let rest for a few minutes before slicing.
4. In a large salad bowl, assemble the mixed greens, roasted beets, sliced chicken, crumbled goat cheese, sliced almonds, and pomegranate seeds.
5. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
6. Serve the spiced Moroccan beet salad with za'atar chicken immediately and enjoy!