Beet and Orange Salad with Moroccan Spices

Beet and Orange Salad with Moroccan Spices


1/2 sheet pan/cookie sheet/baking dish (for beets), Aluminum foil, Small mixing bowl, Wooden spoon, Fine zester or Microplane, Sharp knife


  • 1 bunch of beets (5 or 6), trimmed of leaves and root, washed thoroughly
  • 1 Cara Cara orange
  • 1/4 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


  • Preheat oven to 400℉.
  • Rub washed beets in olive oil and wrap tightly in tin foil. Roast 1 hour. Remove from oven and set aside.
  • While beets are roasting, zest the entire orange with a fine grater or zester.
  • 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.
  • Slice the skin off the orange, and cut into desired slices. You can segment the orange or cut into quarter moon slices.
  • Melt butter in microwave; add a pinch of salt and the Marrakesh Sitar blend.
  • 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.
  • 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.
  • 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.
  • Sprinkle with chopped pistachios, sesame seeds, mint, and salt.

Things to remember

  • Beets can be roasted in advance, peeled and kept in a tightly sealed container or ziplock in the refrigerator until ready to use. For this recipe, remove from refrigerator in advance or microwave slightly to take the chill off.
  • Use an old kitchen towel to peel the beets; one you don’t mind staining
  • Cultured butter is cream that has been infused with live cultures creating a tangy butter that is perfect for this recipe — it can be found at any health food grocery. If you prefer, regular butter works just as well
  • Cara cara oranges are a cross between a couple of varieties of navel oranges and are slightly tart- any orange will do for this recipe
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