Roasted Beet Salad With Cumin and Cilantro

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READY IN: 1hr 15mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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