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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This unusual salad is a great side dish for those who love beets. I like the leftovers stuffed into a kaiser with some roast beef; makes for a great sandwich. Ingredients:
2 lbs raw beets |
2 tablespoons freshly squeezed lemon juice |
1 teaspoon freshly grated lemon, zest of |
1/4 cup chopped fresh cilantro (, substitute fresh parsley if you don't like cilantro) |
1 teaspoon liquid honey |
1/2 teaspoon ground cumin |
1/4 teaspoon freshly ground black pepper |
salt |
Directions:
1. Preheat oven to 400F degrees.
2. Wash beets and trim, but do NOT peel.
3. Wrap beets in foil packages , keeping similar-sized beets together and keeping all packages a single layer.
4. Place packages directly on oven rack and bake for 1 hour; beets should be tender when poked with a knife.
5. Remove from oven, open packages, and let beets cool until you can touch them.
6. Once cool, peel and dice; place diced beets in large serving bowl.
7. In a small bowl, combine remaining ingredients to make dressing; taste and add salt if you wish.
8. Toss diced beets with dressing and serve; may be refrigerated but bring back to room temperature before serving.
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