Roasted Beet Salad with Cumin and Cilantro

Name: Roasted Beet Salad with Cumin and Cilantro
Yield: 6 to 8 servings
Ingredients: 9 medium beets in your choice of colors; 1/2 cup olive oil; Juice of 1 lemon; Juice of 1 orange; 3 tablespoons balsamic vinegar; 2 cloves garlic, peeled and minced; 1 teaspoon ground cumin, or to taste; 1 teaspoon sweet paprika, or to taste; 1/2 teaspoon sea salt, or to taste; 1/4 teaspoon freshly ground pepper, or to taste; 6 tablespoons finely chopped fresh cilantro or parsley

December 9, 2011

In markets all over France, I saw stalls with freshly boiled and peeled beets, which saves cooks from dyeing their hands the telltale pink that comes from handling beets. Since we seldom have this convenience in America, I prefer to roast my beets to intensify their earthy flavor, and then carefully peel and cut them. Beets and cumin marry well and look beautiful when sprinkled with lots of green cilantro.

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