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.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Chop the parsley and mint finely, then add them to the bowl with the beets.

Step 8

Drizzle the dressing over the salad and toss gently to combine, ensuring the beets are well-coated.

Step 9

Sprinkle the toasted almonds and pomegranate seeds over the top of the salad as a garnish.

Step 10

Serve the salad slightly warm or at room temperature, enjoying its vibrant colors and bold flavors.

Nutrition Facts

Serving size	(756.3g)

Amount per serving	% Daily Value*
Calories	910.9

Total Fat 62.0g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2761.0mg	0%
Total Carbohydrate 82.5g	0%
Dietary Fiber 25.1g	0%
Total Sugars 51.8g
Protein 18.9g	0%

Vitamin D 0IU	0%
Calcium 332.7mg	0%
Iron 11.9mg	0%
Potassium 2241.8mg	0%

*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.

Source of Calories

Fat: 57.9%

Protein: 7.8%

Carbs: 34.2%