4medium red beets 2 Tablespoonsolive oil juice of half a lemon juice of half an orange 1 1/2 Tablespoonsbalsamic vinegar 1 clovegarlic, minced 1/2 teaspoonground cumin 1/2 teaspoonsweet paprika 1/4 teaspoonsalt dash freshly ground black pepper 3 Tablespoonsfinely chopped fresh cilantro
Directions
Preheat oven to 350F and line a bkaing 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.
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