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Roasted Beet Salad with Cumin and Cilantro


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Roasted Beet Salad with Cumin and Cilantro


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Roasted Beet Salad with Cumin and Cilantro

I love to find new ways to cook with beets and this recipe topped the cake.


  • Prep Time : 10 minutes min
  • Cook Time : 1 hour min
  • Ready Time : 11 min


4 s


  • 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



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.


Adapted from Joan Nathan’s Quiches, Kugels and Couscous Cookbook

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

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