Golden Beet and Sumac Salad with Herb Citrus Vinaigrette
Ready to electrify your taste buds? This Golden Beet and Sumac Salad is a vibrant mix of earthy sweetness, tangy zest, and herby magic! Tossed with a bright citrus vinaigrette, it’s fresh, flavorful, and perfect for any table. Let’s turn simple ingredients into pure deliciousness!
4.5 out of 5 (2 ratings)
Prep Time
20 minutes
Cook Time
40 minutes
Servings
4 servings
Cuisine
Middle Eastern
Ingredients
- •4 medium golden beets, washed and trimmed
- •1 tablespoon olive oil
- •1 teaspoon salt
- •1/2 teaspoon ground black pepper
- •1 teaspoon sumac spice
- •2 cups mixed salad greens
- •1/4 cup crumbled feta cheese
- •1/4 cup chopped fresh parsley
- •2 tablespoons fresh mint leaves, chopped
- •1/4 cup olive oil (for vinaigrette)
- •2 tablespoons fresh orange juice
- •1 tablespoon lemon juice
- •1 teaspoon honey or maple syrup
- •1 teaspoon Dijon mustard
- •Salt and pepper to taste
Instructions
- 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
- 2
Place the washed and trimmed golden beets on the baking sheet. Drizzle them with 1 tablespoon of olive oil, and season with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper. Toss to coat evenly.
- 3
Roast the beets in the preheated oven for 40-50 minutes, or until they are fork-tender. Allow them to cool slightly before handling.
- 4
Once cooled, peel the skins off the beets by rubbing them gently with a paper towel or your fingers. Slice the roasted beets into wedges or bite-sized pieces.
- 5
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons fresh orange juice, 1 tablespoon lemon juice, 1 teaspoon honey or maple syrup, and 1 teaspoon Dijon mustard. Season with salt and pepper to taste, and set the vinaigrette aside.
- 6
In a large salad bowl, combine the mixed salad greens, roasted golden beet slices, crumbled feta cheese, chopped parsley, and fresh mint leaves. Sprinkle the sumac spice evenly over the salad.
- 7
Drizzle the herb citrus vinaigrette over the salad just before serving. Gently toss everything together to coat the ingredients with the dressing.
- 8
Serve immediately, garnished with additional fresh herbs or a sprinkle of sumac if desired. Enjoy your Golden Beet and Sumac Salad with Herb Citrus Vinaigrette!
Nutrition Information
Calories
245 calories
Protein
5g
Carbs
19g
Fat
17g
Frequently Asked Questions
Q: Can I use red beets instead of golden beets in this recipe?
A: Yes, you can use red beets as a substitute for golden beets. However, note that red beets have a more earthy flavor and can stain the other ingredients in the salad, such as the greens and feta cheese. To prevent excessive staining, let the red beets cool completely after roasting, and pat them dry before adding them to the salad.
Q: Is there a substitute for sumac spice if I can't find it?
A: If sumac is unavailable, you can substitute it with a mixture of lemon zest and a small pinch of ground cumin for a similar tangy, citrusy flavor. Alternatively, a light sprinkle of paprika with a few drops of lemon juice can also work as a replacement.
Q: How can I make this recipe vegan?
A: To make this recipe vegan, replace the feta cheese with a plant-based feta alternative or omit it entirely. Additionally, use maple syrup instead of honey in the vinaigrette to keep the dish fully vegan.
Q: Can I roast the beets ahead of time?
A: Yes, you can roast the beets up to 2-3 days in advance. After roasting, let them cool completely, peel the skins, and store the beet slices in an airtight container in the refrigerator until ready to use. Add them to the salad just before serving.
Q: What should I do if the vinaigrette separates before serving?
A: If the vinaigrette separates, simply whisk it vigorously or shake it in a sealed jar to recombine the ingredients. This is normal for homemade vinaigrettes, as they don't contain emulsifiers like store-bought dressings.
Q: Can I add protein to this salad for a more filling meal?
A: Absolutely! Grilled chicken, shrimp, or chickpeas make excellent additions to this salad. You can also add a handful of toasted nuts, such as almonds or walnuts, for extra protein and crunch.
Q: How should I store leftovers of the salad?
A: Store any leftover salad in an airtight container in the refrigerator for up to 1 day. Keep the dressing separate if possible to prevent the greens from becoming soggy. For best results, only dress the portion of the salad you plan to eat immediately.
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