Roasted Beet Salad With Cumin and Cilantro
- Preheat oven to 350F and line a baking sheet with foil.
- Clean the beets and place on the baking sheet. Roast for an hour or until tender with a fork. Cool, peel, and cut into bite-sized pieces.
- To make the vinaigrette, puree one of the cooked beets with the lemon and orange juice, balsamic vinegar, the garlic, cumin, paprika, salt, pepper and olive oil. This can be done a day in advance.
- Before serving, toss the beets with vinaigrette. Adjust seasonings to taste and garnish with cilantro.