Roasted Beet Salad with Cumin and Cilantro Recipe

Name: Roasted Beet Salad with Cumin and Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 medium beets in your choice of colors; 1/2 cup olive oil; Juice of 1 lemon; Juice of 1 orange; 3 tablespoons balsamic vinegar; 2 cloves garlic, peeled and minced; 1 teaspoon ground cumin, or to taste; 1 teaspoon sweet paprika, or to taste; 1/2 teaspoon sea salt, or to taste; 1/4 teaspoon freshly ground pepper, or to taste; 6 tablespoons finely chopped fresh cilantro or parsley

Servings: persons

9 medium beets in your choice of colors
1/2 cup olive oil
Juice of 1 lemon
Juice of 1 orange
3 tablespoons balsamic vinegar
2 cloves garlic, peeled and minced
1 teaspoon ground cumin, or to taste
1 teaspoon sweet paprika, or to taste
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
6 tablespoons finely chopped fresh cilantro or parsley

1
Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil.
2
Scrub the beets, and, keeping them whole with an inch or so of the bottoms still attached, place on the baking sheet.
3
Drizzle with 2 teaspoons of the oil, and roast for an hour, or until tender when pierced with a fork.
4
Cool, peel, and cut into bite-sized pieces.
5
To make the vinaigrette, puree two-thirds of the cooked beets with the lemon and orange juice, the balsamic vinegar, the garlic, the cumin, the sweet paprika, the salt, the pepper, and the remaining olive oil.
6
This can be done a day in advance.
7
Just before serving, toss the rest of the beets with the vinaigrette.
8
Adjust the seasonings and garnish with the cilantro or parsley.
9
Serve alone or as one of several colorful salads, such as the red salade juive (see page 92) and the orange Tunisian carrot salad (see page 112).

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 medium beets in your choice of colors, 1/2 cup olive oil, Juice of 1 lemon, Juice of 1 orange, and more.

Yes, Roasted Beet Salad with Cumin and Cilantro falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Beet Salad with Cumin and Cilantro

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