Pistachios, Roasted Beets and Salmon Salad

By Maria Koutsogiannis

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

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
  2. 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.
  3. While the beets are roasting, cook the couscous according to package directions and set aside.
  4. 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.
  5. Bake the salmon for 12-15 minutes or until the salmon is cooked through. Remove from the oven and set aside to cool.
  6. Make the dressing: Whisk together all of the dressing ingredients together and set aside.
  7. Assemble the salad:
  8. 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.
  9. Roughly use a fork to put off bite-sized pieces of the cooked salmon and add to the bowl.
  10. 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.

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