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Roasted Beet Salad With Cumin and Cilantro

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“Saw this today and thought it sounded great. From Joy of Kosher.”
READY IN:
1hr 15mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350F and line a baking sheet with foil.
  2. Clean the beets and place on the baking sheet. Roast for an hour or until tender with a fork. Cool, peel, and cut into bite-sized pieces.
  3. To make the vinaigrette, puree one of the cooked beets with the lemon and orange juice, balsamic vinegar, the garlic, cumin, paprika, salt, pepper and olive oil. This can be done a day in advance.
  4. Before serving, toss the beets with vinaigrette. Adjust seasonings to taste and garnish with cilantro.

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