Roasted Beet Salad with Cumin and Cilantro

A healthy salad for the new year.

By

Pareve
Print this pagePrint page
roasted beets

Reprinted with permission from JoyofKosher.com (Courtesy of Tamar).

Ingredients


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

Categories: Salad, gluten-free, Holidays, Vegan, Vegetarian, Rosh Hashanah

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.

JoyofKosher.com is the first social networking site for Jewish cooking enthusiasts. Joyofkosher.com has thousands of kosher recipes, inspiring menu ideas and tips and tricks from leading chefs and cookbook authors.