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.
- Cook Time
- Prep Time
- 1 pound beets
- 1⁄4 cup oil
- 1⁄4 cup lemon juice
- Zest of one lemon
- 1 teaspoon cumin
- 1⁄4 cup chopped mint, chopped
- Salt and pepper to taste
1. Preheat oven to 375°F.
2. Roast beets, each beet drizzled with a bit of oil and wrapped in silver foil, for 30 minutes. After they cool, peel beets and cut into one inch cubes.
3. Mix oil, lemon juice, zest, cumin, mint, salt and pepper. Pour mixture over cubed beets, refrigerate until ready to serve.
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2012 SUBSCRIBE NOW