Belly Dance Beet Salad
With a unique blend of flavors, this beet salad will make a great addition to any meal or as a stand-alone dish.
Servings: 6 people
Calories: 135kcal
Ingredients
- 2 pounds beets about 2 bunches or 2 (14.5 ounces) cans of beets
- 1 tablespoon coconut oil melted
- 1/3 cup pistachios shelled
- 1/2 orange juiced, about 2 tablespoons
- 1 tablespoon red wine vinegar
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- 1 garlic clove minced, about 1 teaspoon
- 1/8 teaspoon salt
- ground black pepper a few shakes
- 1 tablespoon extra virgin olive oil
- 3 scallions white and green, thinly sliced, about 1/2 cup
Instructions
- 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.
Nutrition
Serving: 1cup | Calories: 135kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Sodium: 222mg | Fiber: 4g | Sugar: 10g |
SmartPoints (Freestyle): 6