Total Time
Prep 1 hr 30 mins
Cook 30 mins

Cdn H/H Dec 08

Ingredients Nutrition


  1. Wash and trim beets (don't dry).
  2. Wrap each colour of beets in separate foil.
  3. Sprinkle with olive oil and salt and pepper.
  4. Roast at 450 for 45-60 minutes, then let cool.
  5. Rub off skins and set aside.
  6. Make vinaigrette:.
  7. Toast cumin seeds on medium to high heat until fragrant, then grind half to powder. Set aside remaining half of the roasted seeds.
  8. Mix together whole cumin seeds, ground cumin, vinegar, lemon juice, shallot, thyme, garlic, salt & pepper. Set aside for 5 minutes then add olive oil.
  9. Half or quarter beets and arrange in rows on a platter. Sprinkle with pomegranate seeds and drizle with cumin vinaigrette. Finish with a sprinkling of fresh herbs.
Most Helpful

5 5

These were delicious! Made for A Taste of Syria in the NA/ME Forum 9/13.

5 5

I found some golden beets and they roasted real nice! I enjoyed the dressing too. Thanks!