Moroccan Oven Roasted Beet Salad Recipe with Almonds (2024)

February 2, 2015(updated March 18, 2017) // by Phoebe Lapine // 17 comments

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Since this month’s wellness challenge theme is all about natural ways to love the skin you’re in, I thought I’d dedicate February to dishes that will help you eat yourself pretty.

Whenever I’m feeling rundown and in need of a detox (and don’t feel like going off of these bad boys for an extended period of time), the first ingredient I turn to is the bodacious beet.

Beets contain a lot of great ingredients for helping the liver detoxify itself. They’re high in antioxidants, as hinted at by their amazing color, and contain pectin, which is a fiber that flushes out the toxins that the liver removes so they aren’t reabsorbed by the body.

Bad skin is often a sign of liver trouble, since when toxins aren’t being evacuated properly via your internal organs, they tend to take an exist ramp via your face. For this reason, my roasted beet salad is the best dish to have you at your prettiest by Valentine’s Day.

This Moroccan roasted beet salad is also packed with other skin-beautifying things like almonds, pomegranates and lemon juice. Enjoy it as a romantic side dish, or just as a gift to yourself throughout the month to help make your make-up free Mondays all the more vibrant.

From one healthy hedonist to another,

xoxo
Phoebe

Moroccan Roasted Beet Salad with Almonds and Pomegranate Seeds

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Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4

Ingredients

2 bunches beets about 8 medium, trimmed and rinsed
Olive oil
Sea salt
½ teaspoon cumin
2 tablespoons Meyer lemon juice use regular lemon if you can’t find
2 tablespoons freshly chopped cilantro
¼ cup slivered almonds toasted
¼ cup pomegranate seeds

Instructions

Preheat the oven to 400 degrees F.
Divide the beets between 2 pieces of foil (about 1-foot long each). Drizzle with olive oil and season with salt. Wrap tightly in the foil so no air is release. Place in a baking dish and roast until fork-tender, about 1 hour. Carefully open the foil and allow to rest until cool enough to touch. Slip the skins off with your fingers. Cut the beets into wedges and add to a large mixing bowl.
Toss the beets with the cumin, 1/2 teaspoon salt, lemon juice, and cilantro.
Transfer to a serving bowl and garnish with the almonds and pomegranate seeds.

Notes

The beets can be roasted up to a week in advance. The whole dish can be assembled three days in advance. Just omit the cilantro so it keeps better.

Nutrition

Serving: 4g

If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!

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Comments

Frankie says
February 2, 2015 at 5:38 pm

Funny, I always boil beets because it never occured to me to roast ’em. But they lose so much of their color in the water, this must be the better way. Is there anything you can use besides foil though? Personally I don’t think it’s healthy to use – is parchment OK?
Reply
- Phoebe Lapine says
  February 3, 2015 at 7:06 pm
  
  hmm, I guess you could crimp the parchment, but it might not lock in the heat in the same way as foil. You can always just roast them exposed in the pan too!
  Reply
- acolley says
  February 24, 2015 at 4:16 am
  
  you can roast them with another pan turned over on top of them. i use a loaf pan when i run out of foil.
  Reply
  - Phoebe Lapine says
    February 24, 2015 at 9:29 am
    
    ooo that’s a great idea! Will have to try it sometime soon!
    Reply
Nicola says
February 3, 2015 at 2:38 pm

I love roasted beets so this looks perfect! Definitely going to try this 🙂
Reply
- Phoebe Lapine says
  February 3, 2015 at 7:04 pm
  
  Thanks Nicola! I hope you do!
  Reply
AngelaVL says
February 9, 2015 at 1:34 pm

Beautiful photos and tasty sounding recipe. I love beets prepared any way, shape or form. Cilantro with beets is new for me, can’t wait to try it!
Reply
- Phoebe Lapine says
  February 9, 2015 at 3:15 pm
  
  I’m so glad Angela! Hope you enjoy it!
  Reply
Michelle Barney says
February 23, 2015 at 10:26 pm

You look like you have an eating disorder. Have you struggled with your weight in the past?
Reply
- Phoebe Lapine says
  February 24, 2015 at 9:34 am
  
  I think there are very few women out there who can say they’ve made it through life with a purely uncomplicated relationship to their body, but I’ve been lucky enough to never have had an eating disorder, and have a pretty healthy relationship with food at present. Thank you for your concern.
  Reply
- Holly says
  March 4, 2015 at 3:08 pm
  
  Sorry to butt in here, but I am rather astonished that you would ask such a question to anyone. Seriously. Luckily Phoebe is mature and classy enough to not have told you how inappropriate and rude this was. I’m sorry, but just couldn’t scroll by. I thoroughly enjoy her beautiful posts and recipes and do hope you could consider your words more carefully when commenting.
  In hope,
  Holly
  Reply
  - Phoebe Lapine says
    March 9, 2015 at 6:03 pm
    
    Thanks for having my back, Holly 🙂
    Reply
- ARK says
  October 12, 2016 at 11:16 am
  
  Wow… manners?
  Reply