Moroccan Beet Salad

Serves 3.

2-3 Red Dog beets
1/2 red onion, thinly sliced
1/2 tablespoon olive oil
2 tablespoon freshly squeezed orange juice
1/2 tablespoon orange zest
1 teaspoon cumin
1/2 teaspoon salt
2 tablespoons fresh mint leaves, packed
2 tablespoons Red Dog cilantro leaves, packed

In a large pot bring enough water to cover beets to a boil. Add 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.

Note: Without the fresh herbs, salad will store well for up to 5 days in refrigerator.