Beetroot Salad

This vibrant Vegan Moroccan Beetroot Salad combines the earthy sweetness of roasted beets with a zesty citrus dressing and aromatic spices, creating a refreshing and nutritious dish. Perfect for a light lunch, it embodies the rich flavors of Moroccan cuisine while being entirely plant-based.

Ingredients

• Beetroot - 300 grams
• Olive oil - 2 tablespoons
• Fresh orange juice - 3 tablespoons
• Fresh lemon juice - 1 tablespoon
• Cumin powder - 1 teaspoon
• Cinnamon powder - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Walnuts - 30 grams, chopped
• Pomegranate seeds - 30 grams

Steps

1. Preheat your oven to 200°C (400°F).
2. Wash the beetroot thoroughly, wrap each beet individually in aluminum foil, and place them on a baking sheet.
3. Roast the beets in the preheated oven for about 30-35 minutes, or until tender when pierced with a fork. Allow to cool slightly, then peel and dice.
4. In a small bowl, whisk together the olive oil, orange juice, lemon juice, cumin, cinnamon, salt, and black pepper to create the dressing.
5. In a mixing bowl, combine the roasted and diced beetroot with the chopped parsley and walnuts.
6. Pour the dressing over the beetroot mixture and toss gently to combine.
7. Top with pomegranate seeds for a burst of sweetness and serve immediately or chill for 15 minutes before serving.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 26 g
• Fiber: 6 g
• Sugar: 9 g
• Sodium: 90 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, particularly betalains from beetroot, which may help reduce inflammation.
• High in fiber, promoting digestive health and aiding in weight management.

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