Moroccan Beet Salad

Serves 6.
(Without the fresh herbs, the beets will store well for up to 5 days in the fridge.)

5 medium Red Dog red beets
1 red onion, cut in half and thinly sliced
1 Tbsp olive oil
1/4 cup freshly squeezed orange juice
1 Tbsp orange zest
2 tsp cumin
1 tsp salt
1/4 cup fresh mint leaves, packed
1/4 cup fresh Red Dog cilantro leaves, packed

In a large pot bring enough water to cover beets to a boil. Add in beets and allow to simmer until beets are tender enough to be pierced with a fork, about 35-40 minutes. Remove from pot and allow to cool completely. While running under cold water, remove the skins from the beets using a peeler. Cut beets into 2” pieces and set aside.

In a small bowl combine orange juice, orange zest, olive oil, cumin and salt. Stir well and set aside.

In a large bowl add in beets, fresh mint, fresh cilantro, sliced onions and dressing and toss until everything is mixed together. Top with more fresh herbs and serve.