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.
I always think beets taste like dirt… but this is so good!
You’re not alone… they definitely have an earthy-taste, but that’s what I love about them.
I’ve never really made beets… I really like the golden ones, but I could see having these more often.
What I really love the citrus in this dressing.
Me too — it’s really light.
Fun fact of the day: Did you know that 10-14% of the population will see red after having this dish?
“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)
4 to 5 medium beets, rinsed and quartered
5 shallots, peeled and quartered
1 tbsp cumin seeds
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.