Inspired by the mesmerizing art of Belly Dancing, this vibrant beet salad is more than just a recipe; it’s a culinary performance. Just like the dancers who captivate audiences with their fluid movements and shimmering costumes, this Belly Dance Beet Salad promises to conquer your taste buds with its exotic flavors and unexpected textures.
My own fascination with belly dancing began in childhood, drawn to the intricate costumes, the rhythmic music, and the sheer artistry of the dance. While my attempts at mastering the finer points of belly dancing have been more enthusiastic than skillful, the allure of its exotic origins and captivating nature has always stayed with me. This salad is an ode to that fascination, a dish that embodies the same spirit of exoticism and delightful surprise.
The Westernized vision of belly dancing, often featuring gauzy outfits and dazzling jewelry, finds its roots in the Ghawazi dancers of Egypt. “Ghawazi,” an Arabic word meaning “conqueror,” perfectly describes how a dancer captures the heart of her audience. In the same vein, this Belly Dance Beet Salad aims to win hearts, not just through the stomach, but through an explosion of flavors and a dance of textures. It’s an exotic adventure that’s surprisingly simple to create, a culinary journey that’s both grounding and exhilarating. Enjoy it at room temperature to savor every note of its complex composition, and let it move you, just like the dance that inspired it.
Roasted beet salad with pistachios and citrus dressing
Belly Dance Beet Salad Recipe
Serves 2-4 | Prep Time: 15 minutes | Cook Time: 1 hour
Ingredients:
- 2 bunches of beets (approximately 2 pounds)
- 1 tablespoon coconut oil, melted
- 1/3 cup shelled pistachios
- Juice of 1/2 large orange (about 2 tablespoons)
- 1 tablespoon red wine vinegar
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- 1 clove garlic, minced (about 1 teaspoon)
- 1/8 teaspoon salt
- A few shakes of ground black pepper
- 1 tablespoon extra-virgin olive oil
- 3 scallions, white and green parts, thinly sliced (about 1/2 cup)
Directions:
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Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
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Thoroughly wash the beets, and trim off the stem and root ends. Peeling is not necessary. Cut the beets in half and toss them with the melted coconut oil. Spread them on one of the prepared baking sheets and roast for approximately 45-60 minutes, or until they are tender when pierced with a fork.
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To toast the pistachios and enhance their flavor, spread them in a single layer on the second baking sheet. Add them to the oven during the last 7-10 minutes of the beets’ roasting time. Keep a close watch to prevent burning. Once toasted, remove them from the oven and allow them to cool completely before coarsely chopping.
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Once the roasted beets are cool enough to handle, cut them into 1/2-inch cubes. For easier cleanup, utilize the parchment paper from the baking sheet as a surface on top of your cutting board. Place the cubed beets in a large mixing bowl.
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In a separate small bowl, whisk together the orange juice, red wine vinegar, ground cumin, ground coriander, ground cinnamon, minced garlic, salt, and black pepper to create the dressing. Gradually whisk in the extra-virgin olive oil until the dressing is well combined and slightly emulsified.
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Pour the citrus dressing over the roasted beets in the bowl and toss gently to ensure the beets are evenly coated. Add the chopped pistachios and thinly sliced scallions to the bowl. Toss everything together gently with two wooden spoons until well combined.
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Allow the Belly Dance Beet Salad to cool to room temperature before serving. This allows the flavors to meld together beautifully. Before serving, taste the salad and adjust seasoning with additional salt and pepper if needed to suit your preference. Enjoy this exotic and flavorful salad as a vibrant side dish or a light lunch.
Bonus Tip: Don’t Discard the Beet Greens!
Beet greens are nutritious and delicious. Wash the beet tops thoroughly to remove any dirt or grit, then chop them. Steam or sauté the greens in a pan with a little water until tender. Toss with a drizzle of ghee or coconut oil, salt, pepper, and a clove of crushed garlic for added flavor. Serve these cooked beet greens as a bed of flavorful goodness underneath your room temperature Belly Dance Beet Salad for an extra layer of taste and texture.
