Roasted Beet Salad

This Roasted Beet Salad is a vibrant and flavorful vegan dish that embodies the essence of Lebanese cuisine. With earthy roasted beets, fresh herbs, and a tangy dressing, it’s both nutritious and delightful, perfect for a light lunch.

Ingredients

• Beets - 2 medium
• Olive oil - 2 tablespoons
• Fresh parsley - 1/4 cup, chopped
• Fresh mint - 1/4 cup, chopped
• Lemon juice - 2 tablespoons
• Tahini - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Pine nuts - 2 tablespoons, toasted

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash the beets thoroughly and wrap each beet individually in aluminum foil.
3. Place the wrapped beets on a baking sheet and roast in the preheated oven for 30-35 minutes or until tender when pierced with a fork.
4. Once roasted, remove the beets from the oven and allow them to cool slightly. Then, unwrap and peel the skins off the beets, and cut them into bite-sized cubes.
5. In a small bowl, whisk together the olive oil, lemon juice, tahini, minced garlic, salt, and black pepper until well combined.
6. In a large mixing bowl, combine the roasted beet cubes, chopped parsley, and chopped mint.
7. Drizzle the dressing over the beet mixture and toss gently to combine.
8. Serve the salad topped with toasted pine nuts.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Beets are high in antioxidants, which can help reduce inflammation.
• Rich in fiber, this salad aids in digestion and promotes gut health.

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