Roasted Beet Salad

This Moroccan-inspired Roasted Beet Salad combines earthy beets with fragrant spices and fresh herbs, creating a vibrant and healthy dish. Topped with a zesty citrus dressing, it's a delightful addition to any vegan dinner table.

Ingredients

• Beets - 300 grams
• Olive oil - 2 tablespoons
• Cumin powder - 1 teaspoon
• Cinnamon powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Fresh mint - 2 tablespoons, chopped
• Citrus dressing (lemon juice - 2 tablespoons, orange juice - 1 tablespoon, maple syrup - 1 teaspoon, additional olive oil - 1 tablespoon) - to taste
• Pistachios - 30 grams, roughly chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash and trim the beets, then wrap them 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.
4. Once cooked, remove the beets from the oven and let them cool slightly before peeling the skin off.
5. Cut the peeled beets into wedges and place them in a mixing bowl.
6. In a small bowl, whisk together olive oil, cumin, cinnamon, salt, and pepper, then pour over the beet wedges and toss to coat.
7. In another bowl, mix the lemon juice, orange juice, maple syrup, and additional olive oil to create the citrus dressing.
8. Add the chopped parsley and mint to the bowl with the beets, drizzle the citrus dressing over, and toss gently to combine.
9. Serve the salad topped with chopped pistachios for an added crunch.

Nutrition

• Calories: 230
• Protein: 5 g
• Carbs: 28 g
• Fiber: 6 g
• Sugar: 10 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants, beets help combat oxidative stress.
• High in fiber, promoting digestive health.

Tags