Roasted Beet Salad Bake

The Roasted Beet Salad Bake is a vibrant and nutritious dish that combines earthy roasted beets with a medley of spices and fresh greens, baked to perfection. This Paleo-friendly Indian-inspired dish is not only satisfying but also bursting with flavor and health benefits.

Ingredients

• Beets - 300 grams, peeled and cubed
• Coconut oil - 1 tablespoon
• Turmeric powder - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh spinach - 100 grams, chopped
• Cilantro - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Pine nuts - 30 grams, toasted

Steps

1. Preheat the oven to 200°C (400°F).
2. In a mixing bowl, combine the cubed beets with coconut oil, turmeric powder, cumin seeds, coriander powder, salt, and black pepper. Toss until the beets are evenly coated.
3. Spread the seasoned beets on a baking tray lined with parchment paper. Roast in the preheated oven for 30-35 minutes or until they are tender and slightly caramelized.
4. While the beets are roasting, in a large bowl, mix the chopped spinach, cilantro, and lemon juice. Set aside.
5. Once the beets are done roasting, remove them from the oven and allow them to cool slightly.
6. Combine the roasted beets with the spinach mixture and toss gently to combine.
7. Serve the salad warm, topped with toasted pine nuts.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 27 g
• Fiber: 7 g
• Sugar: 9 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants and vitamins from beets, aiding in detoxification.
• High in fiber, promoting digestive health.

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