Salade de Betterave à l'Orange et Cumin

This jewel-coloured salad is a mainstay of modern Moroccan restaurant mezze, pairing the earthy sweetness of roasted beetroot with the brightness of fresh orange, warmed with toasted cumin and finished with a touch of harissa. It bridges traditional kemia culture with the contemporary Moroccan kitchen's embrace of bold flavour contrasts.

Serves: 4

Ingredients

• 700g (1½ lb) raw beetroot (about 4 medium), scrubbed
• 2 large navel oranges
• 1 tsp whole cumin seeds
• 3 tbsp (45ml) extra-virgin olive oil
• 2 tbsp (30ml) red wine vinegar
• 1 tsp harissa paste
• 1 tsp runny honey
• ½ tsp fine salt
• Black pepper to taste
• 30g (¼ cup) toasted flaked almonds
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh coriander

Instructions

1. Preheat the oven to 200°C (400°F). Wrap the beetroot individually in foil. Roast for 55–65 minutes until completely tender when pierced with a skewer. Allow to cool, then rub off the skins (wear gloves). Cut into 2cm wedges.
2. Toast the cumin seeds in a dry frying pan over medium heat for 60–90 seconds until fragrant and beginning to pop. Crush lightly in a pestle and mortar.
3. Cut the top and bottom from each orange and slice off the skin and white pith following the curve of the fruit. Segment the oranges over a bowl to catch the juice, cutting between the membranes. Squeeze the membranes to extract maximum juice — reserve 2 tablespoons of juice for the dressing.
4. Whisk together the olive oil, red wine vinegar, harissa, honey, cumin and reserved orange juice. Season with salt and pepper.
5. Arrange the beetroot wedges and orange segments on a serving plate. Drizzle the dressing over. Scatter with toasted almonds, mint and coriander. Serve chilled or at room temperature.

Cook's Notes: Roasting beetroot whole in foil concentrates their sweetness far better than boiling. Pre-cooked vacuum-packed beetroot can be substituted — skip step 1 but pat dry thoroughly. The salad holds well refrigerated for up to 2 days; add the almonds just before serving to keep them crunchy.