Moroccan Beet Salad

This Moroccan Beet Salad is a vibrant and flavorful dish that combines roasted beets with an array of spices, fresh herbs, and a tangy dressing. Perfect for a light lunch, it showcases the natural sweetness of beets while delivering a refreshing burst of flavor.

Ingredients

• Beets - 300 grams
• Olive oil - 2 tablespoons
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Fresh mint - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Pomegranate seeds - 50 grams
• Toasted almonds - 30 grams, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash the beets thoroughly and wrap them individually in aluminum foil.
3. Place the wrapped beets on a baking sheet and roast in the oven for 30-35 minutes or until tender when pierced with a fork.
4. Once cooked, remove the beets from the oven, unwrap them, and let them cool slightly before peeling the skin off.
5. Cut the peeled beets into bite-sized cubes and place them in a bowl.
6. In a small bowl, whisk together olive oil, cumin powder, coriander powder, salt, black pepper, and lemon juice.
7. Pour the dressing over the beets and toss gently to coat.
8. Add chopped parsley, mint, pomegranate seeds, and toasted almonds to the beets and mix well.
9. Serve the salad at room temperature or chilled.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 25 g
• Fiber: 6 g
• Sugar: 8 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which help reduce inflammation.
• High in fiber, promoting digestive health.

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