Syrian Roasted Beets

Recipe by keeney
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 4
YIELD: 18 beets
UNITS: US

INGREDIENTS

Nutrition
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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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