Roasted Beet Salad

Name: Roasted Beet Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pound beets; 1/4 cup extra virgin olive oil (such as Colavita); 1/4 cup lemon juice; Zest of one lemon; 1 teaspoon cumin; 1/4 cup chopped mint (chopped); Salt and pepper to taste

Shifra Klein • Dec 28, 2015 (Updated: Aug 20, 2019)Comment Jump to Recipe

Roasted Beet Salad Pg. 61 — Roasted Beet Salad

Editor’s Note: This colorful Roasted Beet Salad Recipe infuses the tastes of lemon, mint, and cumin with cooked beets into a salad that is popular in Israeli cuisine.

Roasted Beet Salad

Prep Time 10

Cook Time 30

Total Time 40

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Servings

Ingredients

1 pound beets
1/4 cup extra virgin olive oil such as Colavita
1/4 cup lemon juice
Zest of one lemon
1 teaspoon cumin
1/4 cup chopped mint chopped
Salt and pepper to taste

Instructions

Preheat oven to 375°F.
Roast beets, each beet drizzled with a bit of olive oil and wrapped in silver foil, for 30 minutes. After they cool, peel beets and cut into one inch cubes.
Mix olive oil, lemon juice, zest, cumin, mint, salt and pepper. Pour mixture over cubed beets, refrigerate until ready to serve.

Category: Recipes

Cuisine: Middle Eastern · Israeli

Diets: PaleoPareveVegan

About Shifra Klein

Shifra Klein is the former editor-in-chief at Joy of Kosher with Jamie Geller Magazine. She aims to reinvent the way you think about food. Shifra lives with her husband, two sons and daughter in New York.

Comments

Tamar Genger MA, RD

Jan 7, 2019 at 8:00 am

Sure, this salad would taste great with parsley or cilantro too.

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Julia Yocheved Weinstein

Jan 7, 2019 at 12:32 am

This sounds delicious…except that I really hate mint. Is there a good substitute that’ll taste awesome without the minty flavor?

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