Cookstr.com

Beet and Cumin Salad

Updated February 23, 2016

Cookbook

The Spice Bible

Published by Stewart, Tabori & Chang

Serves6

CostInexpensive

Moderate

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

Mealdinner, lunch

Taste and Textureherby, spiced, sweet

Type of Dishsalad, vegetable, warm salad

Ingredients

  • 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

Instructions

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.

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