Moroccan Beetroot, Orange and Yogurt Salad

April 9, 2018

 

Looking for a refreshing change? Bored of the usual salads? Well, in that case this Moroccan Mediterranean inspired salad might just be what your looking for.

 

The combination of ruby red beetroots, tangy oranges and garlic whipped yogurt is simply divine. Inspired by Ottolenghi's style of salads and vegetable platters, I have been using a lot of yogurt based dressings and sauces lately. TAHINI ORANGE YOGURT could also be used in this salad.

 

Of course, the colors and swirls of maroon in the yogurt make this salad such a treat for the eyes. This dish pairs really well with the LENTIL MILLET SALAD if you want a healthy fresh meal or a few appetizers. While one is a chunky crunchy salad the other has a delicate and fine texture. When planning a menu, apart from color and taste, texture is equally important. In my opinion, most people over look that aspect and you often find that all  dishes end up with the same texture.

 

 

What you need-

  • 2 Beetroots

  • 1 orange, wedges

  • 2 tbsp balsamic vinegar

  • 2 tbsp orange juice

  • ½ cup thick hung yogurt

  • ½ tsp minced garlic

  • Salt and freshly crushed pepper

  • Few sprigs of fresh mint

  • ¼ cup toasted nuts of your choice

  • Fresh salad greens/lettuce

 

 

Putting it all together-

  1. Scrub and clean the beetroots. Boil whole in hot water. Alternatively, cut into big chunks and steam to cook faster. Then cut into smaller cubes as you like.

  2. Once the beetroots have cooled down, combine with the balsamic vinegar and orange juice. Add some salt. Leave in the fridge for an hour so the flavors are absorbed.

  3. Combine the yogurt with minced garlic and season well with salt and pepper.

  4. Wash and chop roughly the lettuce leaves.

  5. To serve, in a shallow dish, arrange the salad and toss in some extra virgin olive oil and season well. Add the beetroot chunks and oranges. Add some fresh mint leaves. Top with the yogurt. Mix only slightly to get some nice purple swirls in the yogurt. Top with a layer of toasted nuts or seeds and garnish with some fresh mint.

 

 

 

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