Preheat oven to 425 degrees. Wrap beets in aluminum foil, and place in baking dish. Roast beets in oven for about 35-45 minutes, or until tender and can be pierced easily with a fork. Remove, and let cool.
When cool enough to touch, remove skins from beets by rubbing gently with a paper towel. Dice the skinned beets and place in a medium sized bowl.
Add in remaining ingredients, and toss well to combine. Serve at room temperature or cold.
Notes
The entire recipe makes 4 servingsThe serving size is about 1 cup
Nutrition
Nutrition Facts
Moroccan Beet Salad Recipe
Amount per Serving
Calories
94
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.6
g
4
%
Cholesterol
0
mg
0
%
Sodium
100
mg
4
%
Potassium
424
mg
12
%
Carbohydrates
13.9
g
5
%
Fiber
2.7
g
11
%
Sugar
10.2
g
11
%
Protein
2.5
g
5
%
Calcium
30
mg
3
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.