Beet-and-Orange-Salad Courtesy of epicure.com

Traditionally, salads are served at the beginning of the Moroccan meal. You can prep and refrigerate the dressing in Epicure Cruet a dayahead. Olive oil solidifies in the fridge, so remember to bring it up to room temperature on the day.

Ingredients

MAKES: 6 SERVINGS

Dressing:
1 tsp (5 ml) Moroccan Seasoning
1/3 C (80 ml) lemon juice
1 tsp (5 ml) lemon zest, finely chopped
1 tsp (5 ml) honey
1/4 C (60 ml) olive oil
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste Salad:
3 medium beets, cooked and sliced, or 1— 14 oz /398 ml) can sliced beets, drained
2 oranges, peeled and sliced

Preparation

In a small bowl, combine first 4 ingredients. Using Piano Wire Whisk, slowly whisk in oil until blended. Season with Sea Salt and Black pepper.

On a medium-sized platter, alternate beet and orange slices in a fan. Drizzle dressing overtop.

NUTRITIONAL INFO

Nutritional Serving Size

Calories

130

Fat

9g

Saturated Fat

1g

Transfat

0g

Cholesterol

0 mg

Sodium

35 mg

Carbohydrates

11 g

Fibre

2g

Sugar

8g

Protein

1g

This recipe and photo is courtesy of epicure.com