Best Roasted Beet Salad With Cumin And Cilantro Recipes

Roasted Beet Salad With Cumin and Cilantro image

Provided by Oolala

Categories Vegetable

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 11

4 medium red beets
2 tablespoons olive oil
1/2 lemon, juice of
1/2 orange, juice of
1 1/2 tablespoons balsamic vinegar
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon salt
1 dash fresh ground black pepper
3 tablespoons fresh cilantro, finely chopped

Steps:

Preheat oven to 350F and line a baking sheet with foil.
Clean the beets and place on the baking sheet. Roast for an hour or until tender with a fork. Cool, peel, and cut into bite-sized pieces.
To make the vinaigrette, puree one of the cooked beets with the lemon and orange juice, balsamic vinegar, the garlic, cumin, paprika, salt, pepper and olive oil. This can be done a day in advance.
Before serving, toss the beets with vinaigrette. Adjust seasonings to taste and garnish with cilantro.

Nutrition Facts : Calories 219.1, Fat 14.1, SaturatedFat 1.9, Sodium 424.2, Carbohydrate 21.9, Fiber 5, Sugar 15.1, Protein 3.2

Roasted Beet Salad with Cumin and Cilantro image

Yield 6 to 8 servings

Number Of Ingredients 11

9 medium beets in your choice of colors
1/2 cup olive oil
Juice of 1 lemon
Juice of 1 orange
3 tablespoons balsamic vinegar
2 cloves garlic, peeled and minced
1 teaspoon ground cumin, or to taste
1 teaspoon sweet paprika, or to taste
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
6 tablespoons finely chopped fresh cilantro or parsley

Steps:

Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil.
Scrub the beets, and, keeping them whole with an inch or so of the bottoms still attached, place on the baking sheet. Drizzle with 2 teaspoons of the oil, and roast for an hour, or until tender when pierced with a fork. Cool, peel, and cut into bite-sized pieces.
To make the vinaigrette, purée two-thirds of the cooked beets with the lemon and orange juice, the balsamic vinegar, the garlic, the cumin, the sweet paprika, the salt, the pepper, and the remaining olive oil. This can be done a day in advance.
Just before serving, toss the rest of the beets with the vinaigrette. Adjust the seasonings and garnish with the cilantro or parsley. Serve alone or as one of several colorful salads, such as the red salade juive (see page 92) and the orange Tunisian carrot salad (see page 112).

Beet Salad with Cumin image

Yield makes 4 servings

Number Of Ingredients 7

1 pound beets, or a little more
Juice of 1 lemon
1 garlic clove, minced
1 teaspoon ground cumin
Salt and black pepper to taste
1/4 cup extra virgin olive oil
1/2 cup chopped fresh parsley leaves

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.