Moroccan Beet Salad - Capital Area Food Bank
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Moroccan Beet Salad

By Oscar June 9, 2019

80 calories | 13g carbs | 3g fat (0g sat fat) | 2g protein | 460mg sodium | 4g fiber | 8g sugar per serving

Serves 6 for $9.50


  • 4 cups beets (peeled and shredded), ~5 small beets
  • 1 red onion minced
  • 1 tablespoon olive oil
  • ¼ cup freshly squeezed orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon cumin
  • ¼ teaspoon salt
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh cilantro


  1. TO MAKE DRESSING: In a small bowl combine orange juice, orange zest, olive oil, cumin, and salt. Stir well and set aside.
  2. In a large bowl, add shredded beets, fresh mint, fresh cilantro, minced onions, and dressing and toss until everything is combined. Enjoy!


  • Use as a topping for a green leafy salad, add to sandwiches and burgers, or use as a side dish for lunch or dinner.
  • For a chunky salad, chop the beets instead of shredding.

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