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.

Sumac Roasted Beet Salad (سلطة البنجر المشوي بالسماق)

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

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the diced beets with olive oil, sumac, salt, and pepper until well coated.
  3. Spread the beets in a single layer on a baking sheet and roast for 30-35 minutes, or until tender and slightly caramelized.
  4. In a large bowl, combine the mixed greens, roasted beets, feta cheese (if using), walnuts, pomegranate seeds, mint, and parsley.
  5. In a small bowl, whisk together the lemon juice, honey or maple syrup, and olive oil to make the dressing.
  6. Drizzle the dressing over the salad and toss to combine.
  7. 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