Syrian Roasted Beets
Ingredients
- 18 baby beets (6 each of gold, red and striped)
- 3 teaspoons olive oil
- 3 teaspoons kosher salt ⓘ
- 1/2 teaspoon black pepper ⓘ
- Vinaigrette
- 2 teaspoons cumin seeds ⓘ
- 2 tablespoons champagne vinegar
- 1 tablespoon lemon juice
- 1/2 garlic clove, minced ⓘ
- 1/4 teaspoon kosher salt ⓘ
- 1 pinch white pepper ⓘ
- 1 large shallot, minced ⓘ
- 2 tablespoons thyme leaves ⓘ
Instructions
- Wash and trim beets (don't dry).
- Wrap each colour of beets in separate foil.
- Sprinkle with olive oil and salt and pepper.
- Roast at 450 for 45-60 minutes, then let cool.
- Rub off skins and set aside.
- Make vinaigrette:.
- Toast cumin seeds on medium to high heat until fragrant, then grind half to powder. Set aside remaining half of the roasted seeds.
- Mix together whole cumin seeds, ground cumin, vinegar, lemon juice, shallot, thyme, garlic, salt & pepper. Set aside for 5 minutes then add olive oil.
- Half or quarter beets and arrange in rows on a platter. Sprinkle with pomegranate seeds and drizle with cumin vinaigrette. Finish with a sprinkling of fresh herbs.
Nutrition & Diet Analysis (per serving)
485
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).