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MEL'S EASY KITCHEN

Roasted Beet and Salmon Salad with Orange Dressing

Roasted beets and salmon join arugula, couscous, goat cheese, and pistachios with an orange dressing.
Prep Time 15 minutes
Cook Time 50 minutes
Rest / chill / pressure 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Meal: Lunch
By: Melanie

Equipment

  • Whisk
  • Mixing bowl
  • Knife and cutting board
  • Kitchen scale
  • Measuring cups and spoons
  • Food thermometer
  • Rimmed baking sheet

Ingredients

  • 6 golden beets
  • Olive oil, salt, and pepper, for the beets
  • 15 oz salmon fillet
  • 1 tbsp olive oil, for the fish
  • 1 tsp salt, for the fish
  • 1/2 tsp black pepper, for the fish
  • 1/2 tsp garlic powder, for the fish
  • 1/2 tsp onion powder, for the fish
  • 1/2 cup dry pearl couscous
  • 4 cups arugula
  • 1/3 cup pistachios
  • 1/4 cup chopped dill
  • 1/2 cup crumbled goat cheese or dairy-free goat-style cheese
  • 1/3 cup pomegranate seeds
  • 3/8 cup olive oil, for dressing
  • 1 tsp salt, for dressing
  • 1/2 tsp black pepper, for dressing
  • 1 tbsp maple syrup
  • 2 tbsp balsamic or red wine vinegar
  • 1/4 tsp onion powder, for dressing
  • 1/4 tsp garlic powder, for dressing
  • 5 tbsp fresh orange juice

Instructions

  • Heat the oven to 400°F. Wrap the washed beets individually in foil with a little oil, salt, and pepper. Roast 35–50 minutes until fork-tender. Cook couscous according to its package.
  • Season salmon with its measured oil and seasonings. Bake at 400°F for about 12–15 minutes, checking for 145°F in the thickest part.
  • Whisk the dressing ingredients. When cool enough to handle, peel and wedge the beets and flake the salmon.
  • Combine beets, fish, couscous, greens, pistachios, dill, goat cheese, and pomegranate. Add dressing to taste.

Nutrition per serving

Calories: 718kcal | Carbohydrates: 42.4g | Protein: 32.3g | Fat: 47.4g | Fiber: 6.8g

Notes

Contains fish, wheat, pistachios, and dairy. Pearl couscous is wheat pasta; it is not gluten-free. No longevity or disease-prevention claim is implied by this recipe.
Inspired by Maria Koutsogiannis.
Estimated nutrition is for one of 4 equal portions. Calculated with six medium beets at 82 g each, one teaspoon of roasting oil, the listed oil for the salmon and the full dressing.
Cheese options: Choose the dairy-free cheese if needed, and check the other ingredients for your dietary needs. Nutrition shown uses the original dairy cheese; another product changes the estimate. Flavor, texture and melting can vary by product.
Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.
Timing: Times are planning estimates based on the method; appliances and ingredient preparation can change them. Roast beets and salmon concurrently; prepare the couscous while they roast.