Moroccan Beet Salad

Prepare the Beets:

1. Trim the ends of the beets and wash them thoroughly.
2. In a large pot, cover the beets with water and bring to a boil.
3. Reduce the heat to low and simmer for about 30-40 minutes, or until the beets are tender when pierced with a fork.
4. Remove the beets from the pot and let them cool. Once cooled, peel the beets and dice them into bite-sized pieces.

Toast Cumin Seeds:

1. In a small skillet over medium heat, toast the cumin seeds for a few minutes until fragrant. Be careful not to burn them. Remove from heat and set aside.

Prepare the Salad:

1. In a large bowl, combine the diced beets, thinly sliced red onion, chopped fresh cilantro, and chopped fresh mint leaves.

Make the Dressing:

1. In a small bowl, whisk together the olive oil, freshly squeezed orange juice, salt, and orange zest until well combined.

Combine and Serve:

1. Pour the dressing over the beet salad and toss gently to coat all the ingredients.
2. Sprinkle the toasted cumin seeds over the salad just before serving.

Chill (optional):

1. If desired, refrigerate the salad for about 30 minutes to allow the flavors to meld before serving.

Serve:

1. Serve the Moroccan Beet Salad chilled or at room temperature as a refreshing and flavorful side dish.
2. This salad is packed with vibrant colors and exotic flavors, making it a perfect addition to any meal, especially Moroccan or Mediterranean-inspired dishes. Enjoy!