12th April 2008

    Roasted Beet Salad with Orange and Cumin

    I had saved off this recipe I ran across on 64 sq ft kitchen, and when the CSA box came with a load of beets, I knew exactly how I was going to prepare them. Beets are roasted in a packet with shallots and cumin, and then tossed in a light citrus vinaigrette. The only modification I made to the original recipe was the citrus to olive oil ratio in the vinaigrette.

    Lisa says:

    I always think beets taste like dirt… but this is so good!

    Chris says:

    You’re not alone… they definitely have an earthy-taste, but that’s what I love about them.

    Lisa says:

    I’ve never really made beets… I really like the golden ones, but I could see having these more often.

    Chris says:

    What I really love the citrus in this dressing.

    Lisa says:

    Me too — it’s really light.

    Chris says:

    Fun fact of the day: Did you know that 10-14% of the population will see red after having this dish?

    Lisa says:

    “See” red? I thought… ah. Could we just end with how much we enjoyed this?

    Roasted Beet Salad with Orange and Cumin (via 64 sq ft kitchen)
    —————————————-
    The Beets:
    4 to 5 medium beets, rinsed and quartered
    5 shallots, peeled and quartered
    1 tbsp cumin seeds
    Olive oil

    The Vinaigrette:
    4 tbsp Meyer lemon juice (or a mix of orange juice and lemon juice)
    1 tsp honey
    2 tbsp extra virgin olive oil
    1 tsp orange zest
    1/4 tsp salt
    A pinch of freshly grated black pepper
    Silvered Almonds, lightly toasted
    1 tbsp chopped Parsley

    Preheat the oven to 400F. Line a large baking sheet with foil. Put the beets, shallots, and cumin seeds in the middle of the foil. Season the mixture lightly with salt and pepper and drizzle with some olive oil. Toss to coat. Fold the the sides of the foil to make a sealed packet, and bake about 45 minutes, until the beets are tender.
    Meanwhile, whisk the honey with the Meyer lemon juice, half the chopped parsley, salt, pepper and the orange zest. Whisk in the olive oil and set aside.
    Toss the hot roasted beets with the vinaigrette. Sprinkle the toasted silvered almonds on top, the remaining parsley, and a little bit of orange zest.
    Serve warm.

    4 Servings

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    This entry was posted on Saturday, April 12th, 2008 at 7:47 am and is filed under Salads and Light Soups, Sides, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 6 responses to “Roasted Beet Salad with Orange and Cumin”

    1. 1
      On April 12th, 2008,Schufafrei said:

      Salad with Orange and Cumin its amazing.

    2. 2
      On April 13th, 2008,Cathleen said:

      I [heart] beets!!! This looks really good!

    3. 3
      On April 13th, 2008,Elle said:

      Bookmarking this one–I love roasted beets! And it sounds even better with citrus.

    4. 4
      On November 19th, 2008,dirtykitchensecrets said:

      I LOOOOOVE roasted beets…. my hubby doesn’t though… so I don’t get to make them much:( So now they just bring back memories given that they were a staple in my diet growing up! You know what… forget this I’m going to get some and make them and well force them down my hubby’s throat! hhhmmm… Sorry went a beet mental there :) Photo looks terrific, fantastic post :)

    5. 5
      On November 19th, 2008,Chris said:

      Until recently, my only experience had been with the pickled beets in a can — I love the roasted variety.

    6. 6
      On November 1st, 2009,kellypea said:

      What a gorgeous salad — healthy, too! Beets are one of those veggies I never had growing up and when I did they were pickled so I wasn’t thrilled. Roasted beets are definitely the way to go.

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