Roasted Beet + Salmon Salad (Blue Zone Recipe)

A bowl with salmon, roasted potatoes, arugula, couscous, dill, pistachios, and pomegranate seeds. A small bowl of cottage cheese and a jar of dressing are in the background on a countertop.

Roasted Beet + Salmon Salad (Blue Zone Recipe)

This Salmon Salad with roasted beets is the perfect easy recipe for a healthy, nutrient dense lunch of dinner. It's easy to prep and full of flavor.

Course Salad + Main

Cuisine Greek-Inspired

Keyword blue zone

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 667kcal

Author Maria Koutsogiannis

Ingredients

For the beets

6 golden beets (about 5 cups of cooked beet wedges)
olive oil, salt and pepper

For the trout

400-450 g salmon, steelhead or rainbow trout
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
1 tbsp 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 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.

Video

Notes

This salad is so versatile!
- If couscous isn't for you, try another grain of choice.
- If you can't find trout, you can substitute with salmon.
- If you can't find golden beets, you can substitute with regular beets.
Try our other popular Blue Zone recipes like Healthy Chicken Salad Recipe or Healthy Chicken Salad Recipe

Nutrition