Spiced Beetroot Salad

This Spiced Beetroot Salad is a vibrant and flavorful Moroccan-inspired dish that combines roasted beets with a medley of aromatic spices, fresh herbs, and a zesty dressing. Perfect as a light meal or an impressive side, it's both nourishing and refreshing.

Ingredients

• Beetroot - 400 grams
• Olive oil - 2 tablespoons
• Cumin powder - 1 teaspoon
• Cinnamon powder - 1/2 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chickpeas (cooked) - 100 grams
• Fresh parsley - 2 tablespoons, chopped
• Fresh mint - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Pomegranate seeds - 50 grams

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash and peel the beetroot, then cut it into wedges.
3. In a bowl, toss the beetroot with 1 tablespoon of olive oil, cumin, cinnamon, smoked paprika, salt, and black pepper until well coated.
4. Spread the seasoned beetroot on a baking sheet and roast in the preheated oven for 30-35 minutes, or until tender and slightly caramelized.
5. While the beetroot is roasting, prepare the dressing by whisking together the remaining olive oil, lemon juice, and a pinch of salt in a small bowl.
6. In a mixing bowl, combine the roasted beetroot, chickpeas, chopped parsley, and mint.
7. Drizzle the dressing over the salad and toss gently to combine.
8. Top with pomegranate seeds before serving.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from beetroot, which can help reduce inflammation.
• High in fiber and protein from chickpeas, promoting digestive health.

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