Tangy Roasted Beet Salad
- Prep Time: -
- Cook Time: -
- Serves: 6
Recipe Provided By: Food & Wine
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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
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- Fat: 2 g
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- Protein: 3 g
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- Sugars: 13 g
About: Nutrition Info 
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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.
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