Buying beets just for juicing was no longer satisfying me. While the beets made the carrot, celery and apple juice colorful I wanted more from them. Growing up my younger sister Sandra would eat the bright red beetroot (as its called in Australia) by the can. I think she really liked the bright purple color, and I think mistook it for a sweet treat. I discovered this salad in the spice bible (where else?!). This salad is a perfect way to showcase how to make beets the star of the show. Its light, warm and delightful. If you love beets this will become a main ingredient in your cooking.
Beet and Cumin Salad 2 Comments
Jul 30, 2008
Ingredients
| 6 | beets |
| ⅓ | cup olive oil |
| 1 | tablespoon red wine vinegar |
| ½ | teaspoon ground cumin |
| 1 | red onion |
| 1 | large handful Italian parsley chopped |
Serves
4-6
Prep Time
15 minutes
Cook Time
1 hour
Directions
Cut the stems from the beet bulb, leaving ¾ inch attached. Do not trim the roots. Wash well to remove all traces of soil, and boil in salted water for one hour, or until tender. To peel, place the beets under cold water, the skin will peel off easily. Trim off the roots.
In a bowl, beat the olive oil with the red wine vinegar, cumin and some freshly ground black pepper to make a dressing.
Halve and cut the beets into slender wedges and place in the dressing. Halve the onion, slice into thin wedges, and add to the beets. Add in the parsley and toss well. Serve warm.
I made the beets a day ahead, and warmed them up in the microwave.
Credit
The Spice Bible
2 Comments
“Easy enough for a bachelor to make, and it even impressed my guests. And, good for my liver so I could drink more wine.”
—Brian, over 3 years ago
“I just love them!You can also cook them, peel them, slice them and add some crashed garlic, vinegar, salt and pepper and oil. Enjoy!”
—Ana, 9 months ago