If you haven’t tried Moroccan Food, I think that you are missing out. I really feel like it is that simple, but we all have comfort zones that we don’t want to escape from. I know that I have mine. I also understand that food is a comfort zone that many people are afraid to experiment with, but I made this recipe to introduce my youngest Brother-In-Law to some of his favorite, familiar flavors, that I’ve presented in a different way.

Guess what?

He loved it, and my littlest sister did too, but with an important change to this recipe. She used plant-based feta cheese, because she is allergic to dairy. Having tried this recipe with feta, crumbled barrel-aged feta and plant-based feta, the flavor is not greatly affected. So go nuts with your favorite feta!

Moroccan Inspired Beet Salad (serves 4)

• 6 cup Arugula
• Roasted Beets recipe
• 1/4 cup Sliced Almonds
• 1 bunch of Cilantro, washed thoroughly to remove all sandy grit, remove long stems and roughly chopped
• 1 bunch of Mint, washed, long stems removed and roughly chopped
• 1/4 cup Pickled Onions
• 1/4 – 1/2 cup Feta of your choice, I enjoy a barrel-aged feta in brine, that I then crumble, as needed, but this recipes works great with plant-based feta, pre-crumbled feta or any other feta of your choice
• 1/2 – 3/4 cup The Sauce 2

Almost Time to Eat!

1. In a large bowl, add your Arugula, prepared mint and cilantro. mix to evenly distribute herbs, throughout the arugula.
2. Next, add beets, pickled onions and dressing. Toss again.
3. Finally add Feta and toss gently.

Enjoy!