Beet and Cumin Salad
Total Timeunder 2 hours
OccasionCasual Dinner Party
Recipe Courseantipasto/mezze, side dish
Dietary Considerationegg-free, gluten-free, lactose-free, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Textureherby, spiced, sweet
Type of Dishsalad, vegetable, warm salad
- 6 beets
- 1/3 cup olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon ground cumin
- 1 red onion
- 1 large handful Italian parsley, chopped
Cut the stems from the beet bulbs, leaving ¾-inch attached. Do not trim the roots. Wash well to remove all traces of soil, and boil in salted water for 1 hour, or until tender. Leave until cool enough to handle.
In a bowl, beat the olive oil with the red wine vinegar, cumin, and some freshly ground black pepper to make a dressing.
Wearing rubber gloves so the beet juice doesn’t stain your hands, peel the warm beet bulbs and trim the roots. Halve them and cut into slender wedges and place in the dressing. Halve the onion, slice into slender wedges, and add to the beets. Add the parsley and toss well. Serve this salad warm or at room temperature.
2008 Murdoch Books