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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A subtle citrus dressing beautifully coats tender beets in a lovely warm salad. Goat cheese adds a bit of tang while almonds provide some crunch.Alissa Stehr, Gau-Odernheim, Germany Ingredients:
7 medium fresh beets (about 2-1/2 pounds), peeled and cut into wedges |
5 shallots, quartered |
1 tablespoon cumin seeds |
2 tablespoons olive oil |
1/8 teaspoon salt |
1/8 teaspoon pepper |
vinaigrette: |
1-1/2 teaspoons lemon juice |
3/4 teaspoon minced fresh parsley |
1/2 teaspoon grated orange peel |
1/2 teaspoon honey |
1/8 teaspoon salt |
dash pepper |
1/4 cup olive oil |
garnish: |
1/4 cup slivered almonds, toasted |
1/4 cup crumbled goat cheese |
1 teaspoon minced fresh parsley |
Directions:
1. Place the beets, shallots and cumin seeds on a double thickness of heavy-duty foil (about 24 in. x 12 in.). Drizzle with oil; sprinkle with salt and pepper. Fold foil around beet mixture and seal tightly. Place on a baking sheet. Bake at 400° for 45-55 minutes or until tender. Open foil carefully to allow steam to escape.
2. In a small bowl, combine the lemon juice, parsley, orange peel, honey, salt and pepper. Gradually whisk in oil.
3. Transfer beet mixture to a large bowl. Drizzle with vinaigrette; toss to coat. Sprinkle with almonds, goat cheese and parsley. Yield: 6 servings.
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