What is dukkah you ask? It’s a traditional Egyptian spice blend, made from a combination of toasted nuts, seeds and spices. It can be used for truly anything and in this recipe we use it to top this delicious bright salad. Use the leftover mixture as an appetizer- tear off bread chunks, dip in olive oil then the dukkah.
To save on time, we used pre-cooked beets (the kind that are vacuum packed) but seeing as everyone has more time than normal these days, roast away!
Adding oranges to this dish not only brightens it up but the juicy sweetness really compliments the earthy beets.
1 tbsp coriander seeds
1 Tbsp fennel seeds
2 tsp cumin seeds
¼ cup raw cashews
¼ cup raw pistachios
1 tbsp sesame seeds
½ tsp sea salt
6 small or medium red beets, roasted
½ small red onion, thinly sliced
¼ cup extra-virgin olive oil
¼ cup fresh lime juice
2 large navel oranges, peeled and sliced
¼ cup thinly sliced mint, divided
Make Dukkah: Heat coriander, fennel and cumin seeds on med heat in a small frying pan until fragrant and toasted, about 3 mins. Let cool and then add to a small food processor. Add nuts, sesame seeds and salt. Pulse until coarsely chopped.
Chop cooked beets into quarters and put in a medium bowl. Slice onion very thinly and add to bowl. Toss with olive oil and lime juice. Add half of the mint and 1/4 cup of dukkah. Toss to combine. Arrange on a platter with the sliced oranges and sprinkle with more dukkah. Top with remaining mint.