Spiced beet salad with citrus-ginger dressing
Experience the perfect combination of spice and sweetness with this spiced beet salad drizzed with a tangy citrus-ginger dressing. Healthy and flavorful!
Ingredients:
- 1 lime
- 1 small grapefruit
- 1 teaspoon black mustard seeds (or yellow for a sweeter, milder option)
- 1 pinch red pepper flakes
- 1/2 teaspoon dried coriander
- 1/4 teaspoon turmeric
- 1/2 cup olive oil
- Salt and freshly ground pepper
- 910g beets, peeled and cut into 1/2-inch chunks
- 1 teaspoon grated ginger
- 1 teaspoon sugar
- 1/4 cup Greek yogurt
- 2 tablespoons chopped mint
- 1/4 cup pistachios, toasted and chopped
Instructions:
- Preheat the oven to 400° F. Slice the lime and grapefruit in half and squeeze the juice out of half of each, keeping the juice and the unused halves, and getting rid of the squeezed halves.
- In a medium bowl, mix together 1 teaspoon each of grapefruit and lime juice with the mustard seeds, pepper flakes, coriander, turmeric, and 2 tablespoons of olive oil. Season with a pinch or two of salt and pepper, taste, and adjust. Toss in the beets, grapefruit half, and lime half and stir until everything is well-coated.
- Spread the mixture onto a baking sheet with edges and bake until the beets are soft when pierced with a fork, which should take about 30 minutes. Let it cool down.
- Prepare the dressing: Blend the fresh grapefruit and lime juices you set aside, the juice from the baked grapefruit and lime halves, the ginger and sugar, with 2 tablespoons of olive oil and a few pinches of salt and pepper.
- Move the beets to a serving dish or platter, pour a few tablespoons of dressing over them, and mix gently. Arrange on plates, add a spoonful of yogurt on each, and garnish with mint and pistachios. Serve.
Summary:
- Calories: 1706 kcal
- Fat: 129 g
- Protein: 29 g
- Carbs: 129 g
- Potassium: 3752 mg
- Magnesium: 293 mg