Pistachios, Roasted Beets and Salmon Salad
Yield
4 servings
Ingredients
For the beets
- 6 golden beets (about 5 cups of cooked beet wedges)
- olive oil, salt and pepper
For the salmon
- 400-500 g salmon
- 1 tbsp extra-virgin olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
For the salad
- 1/2 cup dry pearl couscous, cooked
- 4 cups arugula or watercress
- 1/3 cup pistachios
- 1/4 cup fresh chopped dill
- 1/2 cup crumbled goat cheese
- 1/3 cup pomegranate seeds
For the dressing
- 6 tbsp extra-virgin olive oil
- 1 tsp salt
- 1/2 tsp ground pepper
- 1tbsp maple syrup
- 2 tbsp balsamic or red wine vinegar
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 5 tbsp fresh squeezed orange juice (about 1 - 1 1/2 navel orange)
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Prepare and roast the beets: Wash the beets thoroughly, place each beet on a piece of foil, drizzle each beet with a bit of olive oil and season each with big pinches of salt and pepper. Wrap each beet individually in foil. Place the foil-wrapped beets on the baking sheet. Roast for 35-50 minutes or until fork tender. Unwrap the beets and allow them to cool.
- While the beets are roasting, cook the couscous according to package directions and set aside.
- After the beets have roasted, unwrap the beets and set aside on a plate to cool. Leave the oven at 400F. Next, add the salmon filet to the parchment lined baking sheet and season the trout with 1 tsp salt, 1/2 tsp ground pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and drizzle the 1 tbsp olive oil over top.
- Bake the salmon for 12-15 minutes or until the salmon is cooked through. Remove from the oven and set aside to cool.
- Make the dressing: Whisk together all of the dressing ingredients together and set aside.
- Assemble the salad:
- When the beets have cooled enough to handle with your hands, peel the beets with your fingers or a vegetable peeler. Slice peeled beets into about 6 wedges per beet and add to a large bowl.
- Roughly use a fork to put off bite-sized pieces of the cooked salmon and add to the bowl.
- Finally add the cooked couscous, arugula, pistachios, fresh chopped dill, crumbled goat cheese, pomegranate seeds to the bowl as well. Drizzle the dressing over top, toss to combine and serve.
