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Salads...Always In Season

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Moroccan Orange-Beet Salad

(Family Features) - Today's salads go way beyond the basic salad bowl of simple mixed greens tossed with vinaigrette. You can create a salad to suit any palate, occasion or ingredient. In fact, your pantry and refrigerator probably hold the makings for an impromptu salad right now.

Colorful Moroccan-Orange Beet Salad relies on flavors and ingredients prevalent in Moroccan cookery-orange, cumin, pepper and chickpeas-paired with pantry and refrigerator staples to make a simple, very flavorful main dish salad, 30 minutes start to finish. 

Mixed greens are the base; use pre-washed and ready-to-eat from the supermarket and cut a few minutes' prep time. Top with a combination of convenient canned chickpeas and jarred pickled beets, tossed with a savory, fragrant orange, cumin and olive oil dressing. Chickpeas provide a good source of protein for this salad. Just like homemade (but faster), ready-to-eat tangy-sweet pickled beets complement the mild, slightly nutty flavor of the chickpeas.

Using high-quality, jarred pickled beets saves time...the peeling and pickling are done for you. Aunt Nellie's beets are picked at their perfect ripeness, so they retain their farm fresh flavor and high antioxidant profile. A sprinkling of crumbled feta cheese and chopped pistachios adds the perfect finish. This salad served in smaller portions would make a good meal starter or salad course.

For additional recipes and serving suggestions visit www.auntnellies.com.

Moroccan Orange-Beet Salad

  • 1 jar (16 ounces) Aunt Nellie's Whole Pickled Beets, drained and quartered
  • 1 can (15 ounces) chickpeas, drained
  • 1 tablespoon grated orange peel
  • 1/4 cup orange juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 4 cups mixed baby salad greens
  • 1/3 cup crumbled feta cheese
  • 1/4 cup pistachios, chopped

    1. Place beets and chickpeas in medium bowl. Whisk together orange peel, juice, olive oil, cumin, salt and pepper in small bowl; pour over beet mixture and toss gently to coat.
    2. Arrange greens on 4 individual plates. Spoon beet mixture over greens; sprinkle with cheese and pistachios.
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Preparation Time
30 minutes

Calories: 341g     Total Fat: 16g
Cholesterol: 17mg     Protein: 11g
Carbohydrates: 39g     Sodium: 776mg

Makes 4 servings
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SOURCE: Aunt Nellie's Beets

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