Moroccan Beet Salad with Arugula & Cinnamon Oranges

March  2, 2010
1 Ratings
  • Serves 6
Author Notes

This recipe represents a classic combination of Moroccan flavors, the earthiness of beets, the sweetness of oranges and, of course, an array of spices. Feta would be the more common cheese used in this salad, but ricotta salata is very tasty as well.

What You'll Need
  • 1 1/2 pounds small red and/or golden beets, tops trimmed
  • 4 blood oranges (navel or cara cara oranges may be substituted)
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon orange juice concentrate, thawed
  • 2 tablespoons fresh lemon juice or more to taste
  • zest of 1 lemon
  • zest of 1 orange
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cayenne
  • kosher salt, to taste
  • 1/2 pound baby arugula, washed and spun dry
  • 1/2 cup crumbled feta cheese (or ricotta salata)
  1. Preheat the oven to 400 degrees F.
  2. Wrap the beets in a double layer of foil and seal tightly. Roast for 45 minutes or until tender, depending on the size of the beets. Let the beets cool slightly, then peel and cut into 1/4-inch wedges. Set aside.
  3. To peel the oranges, slice off each end and set one end on a cutting board. With a sharp knife, peel with the curve of the orange removing the peeling and the white pith. Section the orange pieces, and place in a bowl. Mix the sugar and cinnamon in a small bowl, and lightly toss with the orange sections. Set aside.
  4. In a small bowl, whisk the olive oil with the orange juice concentrate, lemon juice, lemon and orange zest, cumin, coriander and cayenne. Season with salt. Add half the vinaigrette to the beets and refrigerate until time to serve.
  5. Just prior to serving, toss the remaining vinaigrette with the arugula. Season the arugula with salt to taste. Arrange the arugula on a serving platter, top with the beets, then the oranges and scatter the feta cheese on top. Serve immediately.

See what other Food52ers are saying.

  • AnnMarie B.
    AnnMarie B.
  • Happyolks
  • epicureanodyssey

3 Reviews

AnnMarie B. July 14, 2019
I made this recipe but made a few changes - did not use 1 tbsp on orange concentrate, just used juice from zested orange. I used cara cara oranges but they did not look good, especially with added brown of the cinnamon, so only used a few. Did not have coriander, so did not use, as well as cayenne. With these changes and omissions, the salad turned out yummy.
Happyolks March 2, 2010
this looks so good! i have to pick up some blood oranges after school tomorrow to try this out!
epicureanodyssey March 2, 2010
WHOOPS, dried spearmint should be added to the ingredients under "zest of 1 orange"; and it should be whisked into the vinaigrette in Step 3.