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.

  • 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