Syrian Roasted Beets
Cdn H/H Dec 08
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INGREDIENTS
Nutrition- 18baby beets (6 each of gold, red and striped)
- 3teaspoons olive oil
- 3teaspoons kosher salt
- 1⁄2teaspoon black pepper
Vinaigrette
- 2teaspoons cumin seeds
- 2tablespoons champagne vinegar
- 1tablespoon lemon juice
- 1⁄2
- 1⁄4teaspoon kosher salt
- 1pinch white pepper
- 1
- 2tablespoons thyme leaves
- 1⁄2cup olive oil
Garnish
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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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