Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Beetroot Salad with Cumin & Cilantro

  • Author: Stephanie Bosch

Description

Easy year-round salad, everyone is sure to love!


Ingredients

Scale
  • 5 medium red beets
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • Juice of 1 orange
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup fresh minced cilantro

Instructions

If using an oven:

  1. Preheat oven to 400°F and line a baking sheet parchment paper.
  2. Clean the trimmed beets and place on the baking sheet. Roast for one hour, or until fork tender. Cool, peel, and cut into small diced pieces.

If using a pressure cooker:

  1. Add 2 cups water and cleaned, stemmed beets to pressure cooker.  Cook on high for 7 minutes.
  2. Cool, peel, and cut into small diced pieces.
  3. To make the vinaigrette, puree one of the cooked beets in a blender or food processor with all remaining ingredients, except the cilantro.
  4. Before serving, toss the beets with vinaigrette. Adjust seasonings to taste and garnish with cilantro.
  5. Serve warm or cold.