Golden Beet Salad from a Country South of Spain North of Ghana
Discover the vibrant and flavorful charm of the Golden Beet Salad from a country south of Spain and north of Ghana, a dish inspired by the rich culinary traditions of the Mediterranean and West African regions. This visually stunning salad features tender roasted golden beets dressed in a zesty blend of orange and lemon juice, a touch of honey, and warm spices like cumin and cinnamon. Fresh parsley and mint add an herbal brightness, while toasted almonds and jewel-like pomegranate seeds provide irresistible texture and sweetness. Perfectly balanced between earthy, citrusy, and sweet, this salad is not only a feast for the eyes but also a nourishing delight for the palate. Ideal as a light appetizer or a stunning side dish, this showstopper proves that healthy eating can also be luxurious and satisfying.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 medium-sized golden beets
- 3 tablespoons extra virgin olive oil
- 2 tablespoons orange juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
- 0.25 cup almonds
- 0.25 cup pomegranate seeds
Instructions
Preheat the oven to 400°F (200°C).
Wash the golden beets thoroughly and trim off the greens, leaving about 1 inch of the stems intact. Wrap each beet in aluminum foil individually and place them on a baking tray.
Roast the beets in the preheated oven for 35-40 minutes or until they are tender when pierced with a knife. Remove from the oven and allow them to cool slightly.
While the beets cool, prepare the dressing by whisking together the olive oil, orange juice, lemon juice, honey, cumin, cinnamon, sea salt, and black pepper in a small bowl.
Toast the almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until they are golden and fragrant. Set aside to cool.
Once the beets are cool enough to handle, gently rub off the skins using a paper towel or your hands. Slice the beets into thin wedges or rounds and place them in a large salad bowl.
Chop the parsley and mint finely, then add them to the bowl with the beets.
Drizzle the dressing over the salad and toss gently to combine, ensuring the beets are well-coated.
Sprinkle the toasted almonds and pomegranate seeds over the top of the salad as a garnish.
Serve the salad slightly warm or at room temperature, enjoying its vibrant colors and bold flavors.
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 20.6 g | 8% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 13.2 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 524 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
