Moroccan · Salad
Beetroot and Orange Salad with Orange-Blossom
Sweet cooked beetroot cut through with fresh orange segments, a little orange-blossom water and a coriander-lemon dressing — a jewel-bright Moroccan salad that balances earthy and citrus. It appears on winter mezze tables when oranges are at their best, and its colour alone earns its place.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 medium beetroots, cooked and peeled
- 2 oranges, segmented, plus 2 tbsp juice
- 1/2 tsp orange-blossom water
- 1 small bunch coriander, chopped
- 1 tbsp lemon juice
- 3 tbsp olive oil
- Salt, and a pinch of cumin
Method
- 1
Prepare the beets
Cut the cooked beetroot into small cubes or thin wedges and place in a bowl.
- 2
Segment the oranges
Cut the peel and pith from the oranges and lift out the segments over a bowl to catch the juice.
- 3
Make the dressing
Whisk the reserved orange juice, lemon juice, olive oil, cumin, orange-blossom water and a little salt.
- 4
Assemble
Gently toss the beets with the dressing, fold through the orange segments and coriander, and let it sit 10 minutes before serving.
Chef's tips
- Dress the beets separately first so they do not bleed and stain the orange segments.
- Orange-blossom water is strong — half a teaspoon perfumes the whole bowl.
Frequently asked questions
Can I roast the beetroot?
Yes — roasting concentrates the sweetness and is lovely here; wrap in foil and roast until tender, then peel.
What pairs with it?
It cuts through rich tagines and grilled meats and sits beautifully alongside other Moroccan salads on a mezze table.