Sumac Roasted Beet Salad (سلطة البنجر المشوي بالسماق)
This Palestinian-inspired Sumac Roasted Beet Salad is a vibrant and flavorful dish that is perfect for any occasion. The earthy sweetness of the beets pairs perfectly with the tangy sumac dressing, creating a refreshing and nutritious salad.
Ingredients
- 4 medium beets, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon sumac
- Salt and pepper to taste
- 4 cups mixed greens
- 1/4 cup crumbled feta cheese (optional for non-vegan version)
- 1/4 cup chopped walnuts
- 1/4 cup pomegranate seeds
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1/4 cup lemon juice
- 2 tablespoons honey or maple syrup
- 1/4 cup olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the diced beets with olive oil, sumac, salt, and pepper until well coated.
- Spread the beets in a single layer on a baking sheet and roast for 30-35 minutes, or until tender and slightly caramelized.
- In a large bowl, combine the mixed greens, roasted beets, feta cheese (if using), walnuts, pomegranate seeds, mint, and parsley.
- In a small bowl, whisk together the lemon juice, honey or maple syrup, and olive oil to make the dressing.
- Drizzle the dressing over the salad and toss to combine.
- Divide the salad into serving plates and serve immediately.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 40 minutes
- Total time:
- 50 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 3g
- Fat
- 5g
Supplies
Baking sheet Bowl Whisk Serving plates
Tools
Oven
Serving suggestions
Serve the Sumac Roasted Beet Salad as a refreshing side dish with grilled meats or as a light lunch on its own.
Tips & tricks
For a more intense flavor, roast the beets with a sprinkle of sumac before adding it to the salad.
Cost
$10