Brazil Nut Free Mediterranean Mezze Salad
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Learn more →Ingredients
4 servings
For the roasted beets
- 2 medium beets (about 12 oz total), scrubbed
- 1 tbsp olive oil
- ¼ tsp fine sea salt
For the salad
- 1 can (14 oz) artichoke hearts in water, drained and quartered
- 1 english cucumber, halved lengthwise and sliced into half-moons
- ½ cup pitted kalamata olives, halved
- 1 cup loosely packed fresh flat-leaf parsley leaves
- ½ cup loosely packed fresh mint leaves, torn
- 4 scallions (green tops only), thinly sliced
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp apple cider vinegar
- ½ tsp dried oregano
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt, plus more to taste
For serving
- 1 small avocado, pitted, peeled, and diced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Trim the beet tops and roots, then wrap each beet individually in foil. Place on a baking sheet and roast for 40–45 minutes, until a paring knife slides into the center with no resistance.
- 2
Remove the beets from the oven and let them rest, still wrapped, for 10 minutes. Unwrap, then rub the skins off with a paper towel. Cut the beets into ½-inch wedges and toss with 1 tbsp olive oil and ¼ tsp salt. Set aside to cool to room temperature.
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