Roasted Beet Salad with Cumin and Cilantro
I love to find new ways to cook with beets and this recipe topped the cake.
- Duration
- Cook Time
- Prep Time
- 4 ServingsServings
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
Preparation
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
