Recipe: Moroccan Beet Salad

INGREDIENTS

• 5 small beets, trimmed
• 1 red onion, sliced into half-moons
• 1 tablespoon olive oil
• 1 tablespoon orange zest
• ¼ cup fresh orange juice
• 2 teaspoons ground cumin
• Salt and pepper, to taste
• ¼ cup chopped mint leaves
• ¼ cup chopped cilantro
• 4 cups baby arugula
   

INSTRUCTIONS

1. Place beets in a steamer basket over a pot of water and bring to a boil, steaming for about 30 minutes or until tender.
2. Rinse under cold water until cool enough to handle and then chop into wedges.
3. In a small bowl, whisk olive oil, orange zest, orange juice, cumin, salt and pepper.
4. Pour over beets and toss with mint and cilantro.
5. Serve on a bed of greens.
    

SERVES: 4