Tangy Roasted Beet Salad

Contributed by Dar Liqama

ACTIVE: 10 MIN

TOTAL TIME: 1 HR 40 MIN

SERVINGS: 6

Rate & Review this recipe

Rate this Tangy Roasted Beet Salad recipe

Add this Tangy Roasted Beet Salad to favorites

Add to Favorites

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.

Plus: More Vegetable Recipes and Tips

Recipe: Tangy Roasted Beet Salad

BASIC-EASY
HEALTHY
MAKE-AHEAD
VEGETARIAN

Ingredients

3 pounds medium beets
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon sweet paprika
1/4 teaspoon ground cumin
Coarse sea salt

Preheat the oven to 350°. 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.

Make Ahead The salad can be refrigerated for 2 days. Let stand at room temperature for 20 minutes before serving. Serve With Grilled Swordfish Kebabs.

From Couscous Chronicles
Published March 2005

Tangy Roasted Beet Salad

Recipe: Tangy Roasted Beet Salad

Ingredients

MARKETPLACE