Tangy Roasted Beet Salad
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: Food & Wine
See more from
Food & Wine on Yahoo! Food
1. Ingredients
- 3 pounds medium beets
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon ground cumin
- Coarse sea salt
Nutrition Info
Per Serving
- Calories: 120 kcal
- Carbohydrates: 22 g
- Dietary Fiber: 6 g
- Fat: 2 g
- Protein: 3 g
- Sugars: 13 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat the oven to 350 degrees F. Spread the beets in a cake pan and cover with foil. Bake the beets until tender, about 1 1/2 hours. Let the beets cool slightly, then peel and cut them into 1/4-inch-thick strips.
- In a large bowl, combine the lemon juice, olive oil, paprika and cumin. Add the beets and toss to coat. Season the salad with salt and toss again. Serve at room temperature or lightly chilled.
Yield: 6 servings
3. Still Hungry?
Roasting the beets for this salad concentrates their naturally earthy flavor. You can save time by spreading the beets in a cake pan or on a small baking sheet and covering the pan with foil rather than wrapping each beet individually.
More Recipes Like This
More From Food & Wine
Technology in partnership with
-
Be the first to review this recipe!
No one has reviewed this recipe yet. If you've tried this recipe, be the first to write a review!
Summer's Best Real Food Recipes
Check out Bobby Flay’s Real Food Summer School videos, recipes & sweepstakes.
My Food
helpRecipe of the Day
Open
Black Bottom Cupcakes I
from: Laura Duncan AllenChocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice…