Best Beets With Onion And Cumin Recipes

ROASTED BEETS WITH MOROCCAN SPICES

Steps:

• Heat the oven to 400.
• Wash 1 pound beets, wrap each in foil and put on a baking sheet.
• Put 1 pound carrot chunks on the baking sheet and toss with olive oil.
• Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).
• When the beets are cool enough to handle, peel, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, a pinch of allspice, lemon juice and olive oil.
• Garnish: Mint.

BEET SALAD WITH CUMIN

Steps:

• Preheat the oven to 375°F.Wash the beets, then put them, still wet, in a roasting pan and cover with foil. Bake until soft, about 45 minutes (use a thin-bladed knife to pierce through the foil and into the beets to test for doneness). Remove the beets, then allow them to cool before peeling and slicing into rounds 1/2 inch thick. (You can cook the beets a day or two in advance if you like; cut them up at the last minute.)
• In a blender or bowl, whisk together all the remaining ingredients except the parsley until creamy. Taste and adjust the seasoning as necessary. Toss the beets with the dressing and refrigerate or serve, garnished with the parsley.

BEETS WITH ONION & CUMIN

Steps:

• Heat a medium saucepan over medium-high heat.
• Pour in oil and saute onion and garlic until translucent.
• Mix in cumin seed and saute an additional 2 minutes.
• Sprinkle in flour and saute 1 minute more.
• Stir in beets, tomatoes, water, and salt.
• Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.