Beetroot Salad with Oranges from Modern Moroccan by Ghillie Basan
This salad can be made with bought vacuum-pack cooked beetroot or freshly steamed or boiled vegetables. The combination of sweet beetroot, zesty orange and warm
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- salt and ground black pepper
- 5 ml/1 tsp ground cinnamon
- 30 ml/2 tbsp orange flower water
- 15 ml/1 tbsp sugar
- 675 g/1½ lb beetroot (beet), steamed or boiled, then peeled
- 1 orange, peeled and sliced
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