- 4 medium red or golden beets, scrubbed but not peeled
- Fresh lemon juice
- 2 tablespoons canola oil
- 1 bunch of parsley
- 1 bunch of mint
- 1/2 bunch of cilantro
- Olive oil
- 1 cup chopped walnuts
How to make this recipe
Preheat the oven to 475°. Bake the beets on a baking sheet until tender when pierced with a knife; this can take up to 1 1/2 hours. The beets will get charred on the outside; let cool.
2. Peel the beets, leaving some of the burnt layer on them. Cut the beets into dice or wedges, season with salt and cumin and dress with lemon juice and oil.
3. Wash, dry and finely chop the parsley, mint and cliantro. Season the herbs with salt and dress generously with olive oil and lemon juice. Stir in the walnuts. Arrange the herb salad on a plate and top with the charred beets.