Roasted Beet + Salmon Salad (Blue Zone Recipe)
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Calories
667 kcal
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Course
Main Course
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Cuisine
Greek
Roasted Beet + Salmon Salad (Blue Zone Recipe)
Description
This salad starts with golden beets roasted individually in foil to tender perfection, preserving their natural sweetness and earthy taste. Meanwhile, the pearl couscous is cooked separately to provide a chewy base texture. The salmon is seasoned with salt, pepper, garlic powder, and onion powder then baked at 400°F until cooked through, adding a flaky, flavorful protein.
The salad greens, such as arugula or watercress, bring peppery freshness, while pistachios add crunch and goat cheese delivers a soft, tangy creaminess. Pomegranate seeds provide bursts of tart sweetness, complementing the other elements. The dressing combines olive oil, salt, pepper, maple syrup, balsamic vinegar, onion and garlic powder, and fresh orange juice, which creates a bright, tangy, and subtly sweet vinaigrette that unites all flavors.
This dish is versatile and can be served as a main salad for lunch or dinner, offering a balance of textures and flavors. Variations can include substituting regular beets for golden, salmon for trout, or swapping couscous for another grain. The salad can be assembled ahead, making it convenient for meal prep or entertaining.
The recipe notes highlight flexibility in ingredients and encourage trying alternate grains or fish types depending on availability or preference.
Ingredients
For the beets
- 6 golden beet about 5 cups of cooked beet wedges
- olive oil
- salt
- black pepper
For the trout
- 400-450 g salmon or steelhead or rainbow trout
- 1 tbsp extra-virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
For the salad
- 1/2 cup pearl couscous dry; cooked
- 4 cups arugula or watercress
- 1/3 cup pistachio
- 1/4 cup dill fresh, chopped
- 1/2 cup goat cheese crumbled
- 1/3 cup pomegranate seeds
For the dressing
- 6 tbsp extra-virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper ground
- 1 tbsp maple syrup
- 2 tbsp balsamic vinegar or red wine vinegar
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 5 tbsp orange juice fresh squeezed; about 1 - 1 1/2 large 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 trout 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 trout for 12-15 minutes or until the trout 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 trout 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.
Notes
- Substitute regular beets if golden beets are unavailable.
- Salmon can be replaced with trout if preferred.
- Alternate grains can replace pearl couscous to suit taste or dietary needs.
- The recipe is versatile and can be adapted with different ingredients without losing its essence.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Calories | 667kcal | 33% |
| Carbohydrates | 47.2g | 16% |
| Protein | 34.9g | 70% |
| Fat | 39.5g | 61% |
| Saturated Fat | 9.1g | 46% |
| Polyunsaturated Fat | 5.7g | 34% |
| Monounsaturated Fat | 22.5g | 113% |
| Cholesterol | 72mg | 24% |
| Sodium | 1472.3mg | 61% |
| Fiber | 8.5g | 34% |
| Sugar | 19.4g | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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