Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

very simple to make, and a lovely side dish.

Ingredients Nutrition

Directions

  1. Place water in a 3-quart saucepan, and bring to a boil.
  2. Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.
  3. Cool, peel, and cut beets into bite-size pieces.
  4. Place in a serving bowl.
  5. Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl.
  6. Whisk in olive oil, then toss with beets.
  7. Let sit a few hours.
  8. Just before serving, sprinkle with parsley.
Most Helpful

5 5

I promised myself that this year I would prepare fresh beets -- not from a can. I know beets are not the most popular veggie, but I just love them. First it was canned harvard beets as a child, then canned pickled beets as I grew older. They are fabulous in a salad, and provide so much color. Soooooooo, last week fresh beets were on sale, and I decided to take the plunge. For this foray into unchartered waters, I picked chia's recipe, and I really enjoyed making a recipe with fresh beets. Easy peasy! The cumin flavor is not too strong, but provides a nice subtle reminder that these are not your typical beets from a can.

5 5

Wonderful! My first time preparing fresh beets--and man, what a hit! I could just munch on these babies all day. What a treat. Thanks for such a winning recipe!

5 5

This salad is DELICIOUS. I normally eat beets with salt, vinegar and olive oil. This is a wonderful vaiation and I only make beet salad this way now. Thanks for sharing, Chia.