Roasted Beet + Salmon Salad
Ingredients
The beets
-
6
pieces
golden beets
-
to taste
none
olive oil
-
to taste
none
salt
-
to taste
none
pepper
The salmon
-
400-450
grams
salmon
-
1
tablespoon
extra-virgin olive oil
-
1
teaspoon
salt
-
½
teaspoon
pepper
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
The salad
-
½
cup
dry pearl couscous
-
4
cups
arugula or watercress
-
⅓
cup
pistachios
-
¼
cup
fresh chopped dill
-
½
cup
crumbled goat cheese
-
⅓
cup
pomegranate seeds
The dressing
-
6
tablespoons
extra-virgin olive oil
-
1
teaspoon
salt
-
½
teaspoon
ground pepper
-
1
tablespoon
maple syrup
-
2
tablespoons
balsamic or red wine vinegar
-
¼
teaspoon
onion powder
-
¼
teaspoon
garlic powder
-
5
tablespoons
fresh squeezed orange juice
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Wash the beets, drizzle with olive oil, and season with salt and pepper. Wrap each beet in foil and roast for 35-50 minutes until tender.
- Cook the couscous according to package directions and set aside.
- After roasting, unwrap the beets and let them cool. Keep the oven at 400°F.
- Season the salmon with salt, pepper, garlic powder, onion powder, and olive oil, then bake for 12-15 minutes until cooked through.
- Whisk together all dressing ingredients and set aside.
- Peel and slice the cooled beets into wedges and add to a large bowl.
- Flake the cooked salmon into bite-sized pieces and add to the bowl.
- Add the cooked couscous, arugula, pistachios, dill, goat cheese, and pomegranate seeds to the bowl.
- Drizzle the dressing over the salad, toss to combine, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
667
Total fat
39.5g
Total carbohydrates
47.2g
Total protein
34.9g
Sodium
1472mg
Cholesterol
72mg
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