Beet Salad with Cumin

1. 1

   Preheat the oven to 375F.Wash the beets, then put them, still wet, in a roasting pan and cover with foil.

2. 2

   Bake until soft, about 45 minutes (use a thin-bladed knife to pierce through the foil and into the beets to test for doneness).

3. 3

   Remove the beets, then allow them to cool before peeling and slicing into rounds 1/2 inch thick.

4. 4

   (You can cook the beets a day or two in advance if you like; cut them up at the last minute.)

5. 5

   In a blender or bowl, whisk together all the remaining ingredients except the parsley until creamy.

6. 6

   Taste and adjust the seasoning as necessary.

7. 7

   Toss the beets with the dressing and refrigerate or serve, garnished with the parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.