Ingredients for Moroccan Beetroot Salad
- Beetroots
- Orange
- Fresh Parsley Leaves
- Baby Spinach
- Chickpeas
- French Dressing
- Moroccan Seasoning
- 1 teaspoon honey
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How to Make Moroccan Beetroot Salad
- Drain and roughly chop the beetroot.
- Arrange the chopped beetroot, crumbled feta cheese, chopped red onion, and chopped fresh mint on a serving plate.
- In a small bowl, whisk together the olive oil, lemon juice, honey, cumin, and salt.
- Pour the dressing over the salad and gently toss to combine.
- Garnish with extra fresh mint leaves (optional) and serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
63g
Fat
4g
Carbs
8g