I love to find new ways to cook with beets and this recipe topped the cake.
Roasted Beet Salad with Cumin and Cilantro
Servings
4 Servings
Ingredients
- 4 medium red beets
- 2 tablespoons olive oil
- juice of 1/2 a lemon
- juice of 1/2 an orange
- 11/2 tablespoons Balsamic vinegar
- 1 clove garlic peeled and minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon salt
- dash freshly ground black pepper
- 3 tablespoons finely chopped fresh cilantro
Instructions
Preparation
- 1 Preheat oven to 350°F and line a bkaing sheet with foil. 2 Clean the beets and place on the baking sheet. Roast for an hour or until tender with a fork. Cool, peel, and cut into bite-sized pieces.3 To make the vinaigrette, puree one of the cooked beets with the lemon and orange juice, balsamic vinegar, the garlic, cumin, paprika, salt, pepper and olive oil. This can be done a day in advance. 4 Before serving, toss the beets with vinaigrette. Adjust seasonings to taste and garnish with cilantro.
Special instructions
- I love to find new ways to cook with beets and this recipe topped the cake.
- Source:
- Adapted from Joan Nathan’s Quiches, Kugels and Couscous Cookbook
I woulnd’t it won’t taste as good, but if you want to just skip the cooking and add spices.
Can I use canned beets? and if so, how do I adjust the recipe?
oops! never mind, just saw it.
olive oil is not mentioned in directions. is it for roasting beets, or for the vinaigrette?