Cumin Roasted Beets
Recipe: #13802
August 12, 2014
Categories: Salads, Side Dishes, Beet, Sunday Dinner, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"From Chabaddotorg"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (245.7 g)
- Calories 159.2
- Total Fat - 7.3 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 278 mg
- Total Carbohydrate - 22.8 g
- Dietary Fiber - 3.7 g
- Sugars - 17 g
- Protein - 3.3 g
- Calcium - 37.6 mg
- Iron - 1.7 mg
- Vitamin C - 33.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F and line a baking sheet with foil.
Step 2
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.
Step 3
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)
Step 4
Before serving, toss the beets with vinaigrette. Adjust seasonings to taste and garnish with cilantro.
Tips
No special items needed.
1 Reviews
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