Beet and Orange Salad with Moroccan Spices | SpiceTribe
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Beet and Orange Salad with Moroccan Spices

  • Prep Time Prep: 30 Mins
  • Cook Time Cook: 60 Mins
  • Serves Serves: 2-4
Chef Trent Blodgett

Chef Trent Blodgett

Ingredients

Steps

Ingredients

  • Prep time Prep time: 30 Mins
  • Cook time Cook time: 60 Mins
  • Total time Total time: 90 Mins
  • Serves Serves: 2-4
  • 1 bunch of beets (5 or 6), trimmed of leaves and root, washed thoroughly
  • 1 Cara Cara orange
  • .25 cup of Greek yogurt
  • 1 tsp [Marrakesh Sitar Moroccan Blend]
  • 4 Tbsp of cultured butter
  • Juice of 1 lemon
  • Pinch of saffron (4–6 threads)
  • Crushed Pistachio for garnish
  • Toasted sesame seeds for garnish
  • Mint for garnish, chiffonade or chopped
  • Olive oil
  • Salt
Marrakesh Sitar Moroccan Blend

Marrakesh Sitar Moroccan Blend

$10
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Steps

Step 1 -

Preheat oven to 400℉.

Step 2 -

Rub washed beets in olive oil and wrap tightly in tin foil. Roast 1 hour. Remove from oven and set aside.

Step 3 -

While beets are roasting, zest the entire orange with a fine grater or zester.

Step 4 -

In a small mixing bowl, stir together yogurt, saffron, and orange zest. Give it a stir every 10 minutes or so and watch the rich yellow saffron infuse into the yogurt mixture.

Step 5 -

Slice the skin off the orange, and cut into desired slices. You can segment the orange or cut into quarter moon slices.

Step 6 -

Melt butter in microwave; add a pinch of salt and the Marrakesh Sitar blend.

Step 7 -

When beets can be easily pierced with a fork, remove from oven and let cool with the foil on. When cool enough to handle, use an old kitchen towel to rub off skin. Slice beets into quarters.

Step 8 -

Toss beets with the spiced butter and a squeeze of lemon. You want the butter to thicken on the beets and create a glaze at room temperature.

Step 9 -

On a white plate (because you want the colors to pop!) place yogurt sauce in the middle, and then add beets and orange slices, alternating to layer the two elements.

Step 10 -

Sprinkle with chopped pistachios, sesame seeds, mint, and salt.

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