My father’s Lebanese heritage sparked a lifelong fascination with belly dancing. As a child, I was mesmerized by the vibrant costumes, the delicate finger cymbals, and the shimmering jewels that highlighted every graceful movement. I even tried belly dancing classes myself, finding joy in the dance even if mastery remained elusive.
The Westernized version of Belly Dance, with its flowing costumes and sparkling accessories, draws inspiration from the Ghawazi dancers of Egypt. “Ghawazi,” in Arabic, translates to “conqueror,” reflecting how the dancer captivates her audience. This brings me to a thought: if food is the way to the heart, doesn’t this Belly Dance Beet Salad amplify that power? This salad is both intriguing and approachable, offering a flavor profile that is familiar yet surprisingly novel. I enjoy it best at room temperature, but feel free to savor it in your own rhythm.
Belly Dance Beet Salad Recipe: A vibrant and flavorful salad with roasted beets and pistachios, perfect for a healthy and exotic meal
Belly Dance Beet Salad Recipe
Serves 2-4 | Prep Time: 15 minutes | Cook Time: 1 hour
This vibrant beet salad combines the earthy sweetness of roasted red beets with the satisfying crunch of pistachios, all enrobed in a zesty citrus dressing. It’s an exotic dish that’s surprisingly simple to make, perfect for a light lunch, a flavorful side, or a dance of flavors on your plate.
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 for easy cleanup.
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Roast the Beets: Wash the beets thoroughly, 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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Toast the Pistachios: While the beets are roasting, spread the pistachios in a single layer on the second baking sheet. Add them to the oven for the last 7-10 minutes of the beets’ cooking time to toast. Keep a close eye on them to prevent burning. Once toasted, remove from the oven and let the pistachios 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 emulsified.
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Assemble the Salad: Once the roasted beets are cool enough to handle, cut them into ½-inch cubes. (PRO TIP: Utilize the parchment paper from the baking sheet to protect your cutting board and simplify cleanup.) Place the cubed beets in a large bowl and pour the citrus dressing over them, tossing gently to coat. Add the chopped pistachios and sliced scallions to the bowl. Toss everything together gently with two spoons until well combined.
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Serve: Allow the Belly Dance Beet Salad to cool to room temperature before serving to allow the flavors to meld. Taste and adjust seasoning with more salt and pepper if needed. Enjoy this exotic and flavorful salad!
Bonus Tip: Beet Greens Delight!
Don’t discard the nutritious beet tops! Wash the beet greens 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 touch of ghee or coconut oil, salt, pepper, and a clove of crushed garlic for a simple and delicious side dish. Serve these beet greens as a bed of flavorful goodness underneath your room temperature Belly Dance Beet Salad for an extra layer of taste and texture.
