Tangy Roasted Beet Salad

1. 1

   Preheat the oven to 350.

2. 2

   Spread the beets in a cake pan and cover with foil.

3. 3

   Bake the beets until tender, about 1 1/2 hours.

4. 4

   Let the beets cool slightly, then peel and cut them into 1/4-inch-thick strips.

5. 5

   In a large bowl, combine the lemon juice, olive oil, paprika and cumin.

6. 6

   Add the beets and toss to coat.

7. 7

   Season the salad with salt and toss again.

8. 8

   Serve at room temperature or lightly chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.