My dad’s Lebanese heritage has always filled my life with vibrant stories and flavors. From a young age, I was captivated by belly dancers – their mesmerizing costumes, the delicate sound of finger cymbals, and the shimmering jewels that highlighted their every move. I even tried belly dancing classes myself, never quite mastering it, but always finding joy in the rhythm and movement.
The Westernized belly dance we often see, with its flowing costumes and sparkling accessories, originates from the Ghawazi dancers of Egypt. “Ghawazi,” an Arabic word meaning “conqueror,” speaks to how these dancers captivated their audiences. Thinking about this, it makes you wonder: if food is indeed the way to the heart, doesn’t this Belly Dance Beet Salad double the charm? This salad is an adventure for your palate – exotic, yet approachable and simple to make. The flavors are familiar yet surprisingly delightful. Enjoy it at room temperature and let your taste buds dance!
Roasted red beets and crisp pistachios in a citrusy dressing create an exotic salad
Belly Dance Beet Salad
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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Get Started: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
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Roast the Beets: Wash the beets thoroughly, and trim off the stem and root ends – no need to peel them. 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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Toast the Pistachios: While the beets are roasting, prepare the pistachios. 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 to toast. Once toasted, remove them from the oven and let them cool completely, then coarsely chop them.
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Prepare the Dressing: In a small bowl, whisk together the orange juice, red wine vinegar, ground cumin, ground coriander, ground cinnamon, minced garlic, salt, and black pepper. Gradually whisk in the extra-virgin olive oil until the dressing is well combined and emulsified.
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Assemble the Salad: Once the roasted beets are cool enough to handle, cut them into 1/2-inch cubes. For easier cleanup, you can use the parchment paper from the baking sheet as a surface on top of your cutting board. Place the cubed beets in a large bowl and pour the dressing over them, tossing gently to coat. Add the sliced scallions and chopped pistachios to the bowl. Toss everything together gently but thoroughly with two wooden spoons to ensure even distribution of ingredients.
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Serve: Allow the Belly Dance Beet Salad to cool to room temperature before serving. This allows the flavors to meld together beautifully. Taste the salad and add more salt and pepper if needed to adjust to your preference.
Bonus Tip: Don’t Discard the Beet Greens!
Beet greens are incredibly nutritious and delicious. Wash the beet tops thoroughly to remove any dirt or grit. Chop them and steam or sauté them in a pan with a little water until tender. Toss with a bit of ghee or coconut oil, salt, pepper, and a clove of crushed garlic for extra flavor. Serve these sautéed beet greens as a bed of flavorful greens underneath your room temperature Belly Dance Beet Salad for an extra layer of texture and nutrition!
