Syrian Roasted Beets
- Reviews 2
Ready In: 2 hrs
Serves: 4
Yields: 18 beets
Ingredients
- 18 baby beets (6 each of gold, red and striped)
- 3 teaspoons olive oil
- 3 teaspoons kosher salt
- 1⁄2 teaspoon black pepper
Vinaigrette
- 2 teaspoons cumin seeds
- 2 tablespoons champagne vinegar
- 1 tablespoon lemon juice
- 1⁄2 garlic clove, minced
- 1⁄4 teaspoon kosher salt
- 1 pinch white pepper
- 1 large shallot, minced
- 2 tablespoons thyme leaves
- 1⁄2 cup olive oil
Garnish
- pomegranate seeds
- fresh thyme
Directions
- Wash and trim beets (don't dry).
- Wrap each colour of beets in separate foil.
- Sprinkle with olive oil and salt and pepper.
- Roast at 450 for 45-60 minutes, then let cool.
- Rub off skins and set aside.
- Make vinaigrette:.
- Toast cumin seeds on medium to high heat until fragrant, then grind half to powder. Set aside remaining half of the roasted seeds.
- Mix together whole cumin seeds, ground cumin, vinegar, lemon juice, shallot, thyme, garlic, salt & pepper. Set aside for 5 minutes then add olive oil.
- 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.
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