Beet and Orange Salad with Moroccan Spices
Serving Size: 2-4
- 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 Super Negin Saffron (4–6 threads)
- Crushed Pistachio for garnish
- Toasted sesame seeds for garnish
- Mint for garnish, chiffonade or chopped
- Olive oil
- 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.