rosh hashanah beets
roasted-beet-hp.jpg

Roasted Beet Salad with Cumin and Cilantro

A healthy salad for the new year.

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

Ingredients

1/2 teaspoon sweet paprika

1/4 teaspoon salt

dash freshly ground black pepper

1/2 teaspoon ground cumin

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

3 Tablespoons finely 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.

Discover More

Simple Spatchcocked Chicken and Roasted Root Vegetables

Spatchcock is a method of splitting (butterflying) a chicken.

Summer Pasta Salad with Roasted Red Pepper Tahini Dressing Recipe

Nix the mayo and dairy and consider tahini and roasted red peppers as a base for a nutty pasta salad dressing.

Lahmacun–Turkish Pizza–with Chopped Salad and Herb Tahini Recipe

Top store-bought dough with chopped salad and an herb tahini dressing to recreate this Turkish street food.