Roasted Beet Salad

This Roasted Beet Salad combines earthy roasted beets with refreshing ingredients for a vibrant and nutritious dish. Perfect as a Paleo Indian side, it brings a touch of color and flavor to any meal.

Ingredients

• Beets - 300 grams
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cumin powder - 1/2 teaspoon
• Fresh coriander leaves - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Chili powder - 1/4 teaspoon
• Red onion - 50 grams, thinly sliced

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash the beets thoroughly and trim the tops and tails, but leave the skin on.
3. Wrap each beet in aluminum foil and place them on a baking tray.
4. Roast the beets in the preheated oven for about 30-35 minutes or until a fork easily pierces through.
5. Once roasted, remove the beets from the oven and let them cool for a few minutes.
6. Peel the skin off the beets using your hands or a paper towel, then chop them into bite-sized cubes.
7. In a large bowl, combine the roasted beets, olive oil, salt, black pepper, cumin powder, coriander leaves, lemon juice, chili powder, and red onion.
8. Toss everything together gently until well mixed.
9. Serve immediately or let it chill in the refrigerator for 15 minutes before serving for enhanced flavors.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 220 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and anti-inflammatory compounds.
• Supports heart health and improves blood circulation.

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