Photo: Anna Pelzer
Moroccan Roasted Beet Salad with Almonds and Pomegranate Seeds
8 ingredients
10 min + 1 hr
4
openrecipes
Moroccan Roasted Beet Salad with Almonds and Pomegranate Seeds.
Estimated Nutrition (whole recipe, rough)
254
Calories
4g
Protein
16g
Fat
29g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Beet | 1/2 cup (85g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 bunches Beets (about 8 Medium), Trimmed And Rinsed
- 1 Tablespoon Olive Oil
- ½ teaspoons Cumin
- ½ teaspoons Sea Salt, Plus More For Roasting Beets
- 2 Tablespoons Meyer Lemon Juice (use Regular Lemon If You Can’t Find)
- 2 Tablespoons Freshly Chopped Cilantro
- ¼ cups Slivered Almonds, Toasted
- ¼ cups Pomegranate Seeds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes