Belly Dance Beet Salad

5 from 2 votes

With a unique blend of flavors, this beet salad will make a great addition to any meal or as a stand-alone dish.

Prep Time5 mins

Cook Time1 hr 10 mins

Total Time1 hr 15 mins

Course: Lunch, Side Dish

Cuisine: Universal

Keyword: Gluten-Free, Low-Carb, Plant-Based

Servings: people

Calories: 135kcal

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.
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.
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.
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.)
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.

SmartPoints (Freestyle): 6