Belly Dance Beet Salad

This post may include affiliate links.


The Western form of belly dancing – with gauzy costumes and jangling jewelry – is based on the Ghawazi dancers of Egypt. The Arabic word “ghawazi” means “conqueror,” a reference to the way the dancer conquered the heart of her audience. It makes us wonder: If the way to a man’s heart is through the stomach, doesn’t Belly Dance Beet Salad double our heart-winning powers? This salad is exotic, but not fussy or too challenging. The flavors make sense, but are also magically unexpected. It’s great at room temperature, but you can dance with it any way you like.

*This recipe was submitted by Melissa Joulwan, who is the author of several cookbooks, including: Well Fed: Paleo Recipes for People Who Love to Eat and Well Fed 2: More Paleo Recipes for People Who Love to Eat. You can follow Melissa on her blog, The Clothes Make The Girl , where she writes every day about her triumphs and failures in the gym, in the kitchen, and in life. After a lifetime of yo-yo dieting and food as the enemy, Melissa found the paleo diet in 2009 and has been happily and healthily following it ever since. These days, Melissa’s workouts are just as likely to include yoga and meditation as lifting heavy things and trying to stay ahead of the stopwatch.

Belly Dance Beet Salad

Belly Dance Beet Salad

Yields: 6 | Serving Size: 1 cup | Calories: 135 | Total Fat: 8 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: mg | Sodium: 222 mg | Carbohydrates:15 g | Dietary Fiber: 4 g | Sugars: 10 g | Protein: 3 g | SmartPoints (Freestyle): 6


  • 2 bunches beets (about 2 pounds) or 2 (14.5 ounces) cans of beets
  • 1 tablespoon coconut oil, melted
  • 1/3 cup shelled pistachios
  • juice of 1/2 large orange (about 2 tablespoons)
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/8 teaspoon salt
  • a few shakes of ground black pepper
  • 1 tablespoon extra- virgin olive oil
  • 3 scallions, white and green, thinly sliced (about 1/2 cup)


  1. Preheat the oven to 375 degrees F. Cover 2 large baking sheets with parchment paper. Wash the beets, and cut off the stem and root ends- no need to peel them! Cut the beets in half and toss with melted coconut oil. Roast for about 45- 60 minutes, until tender.
  2. To toast the pistachios, spread them in a single layer, spread them in a single layer on the other baking sheet and add them to the oven during the last 7- 10 minutes of roasting the beets. Allow them to cool, and coarsely chop them.
  3. While the beets and pistachios are roasting, whisk the orange juice, vinegar, cumin, coriander, cinnamon, garlic, salt, and pepper in a small bowl. Whisking continuously, drizzle in the olive oil and set the dressing aside.
  4. When the beets are done, allow them to cool enough to handle, and cut into 1/2- inch cubes. (PRO-TIP: use the parchment paper from the baking sheet on top of your cutting board for easier cleanup.)
  5. Place the beets in a large bowl and toss with the dressing. Add the scallions and pistachios and toss well with 2 wooden spoons. Allow to cool to room temperature before eating. Taste and add more salt and pepper, if necessary.


For more delicious recipes, try the SkinnyMs. Recipe Collection!

Leave a Comment

Your email address will not be published.