ROASTED BEET SALAD
WITH HERBY, CUMIN- CORIANDER VINAIGRETTE
The base flavors of these beets are inspired by Egyptian Dukkah. Toasted coriander, cumin and pistachio, mixed with a bright orange vinaigrette.
Total Time: 1 hour, 15 minutes (45 minutes inactive)
RECIPE
Start by roasting your beets. Preheat your oven to 375 degrees F. Wash and trim off the tops and bottoms of the beets. Place them on a sheet of foil and drizzle over 1 tbsp olive oil. Wrap and seal the beets. Roast for 45 minutes to an hour (depending on their size). They’re ready when a knife easily slides through them.
While the beets are roasting, begin the marinade. Add the 1 tsp coriander seeds, 1 tsp cumin seeds, and 1/2 tsp white pepper to a small pan over medium-low heat. Roast for 3-5 minutes, stirring occasionally, until the spices are aromatic and golden.
Once the spices have cooled, add them to a mortar and pestle along with the 1/2 tsp salt and 3 peeled garlic cloves. Mash until everything becomes a cohesive paste.
Add the paste to a medium bowl, along with the juice of 1/2 a lemon, 1 tbsp orange juice, and 1 1/2 tbsp olive oil. Add the mint and parsley and mix well.
5. Once the beets are finished roasting and cool enough to handle, peel off the skin and cut them into 1/2-inch cubes.
6. Mix the beets into the marinade and let sit for at least 20 minutes. Sprinkle on additional salt to taste.
7. Toast the pistachios while the beets are marinating. Once cooled, roughly chop.
8. Top the beets with the pistachios and a drizzle of orange juice right before serving.
Notes:
If you’re using large beets, cut them in half before wrapping them in foil to reduce roasting time.
The beets can sit at room temperature for 2-3 hours before serving. Add the pistachios and extra orange juice right before serving.
If you don’t have whole coriander or cumin seeds, use
1 1/2 tsp ground of each instead.
Roasted beats with herby, cumin-garlic vinaigrette
Ingredients
- 4 small or 2 large beets
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp white peppercorns
- 3 garlic cloves, peeled
- juice of 1/2 a lemon
- 2 tbsp fresh orange juice
- 1/4 cup mint, chopped
- 1/4 cup parsley, chopped
- 1/4 cup pistachios, shelled and raw
- 2 1/2 tbsp olive oil
- salt to taste
Instructions
- Start by roasting your beets. Preheat your oven to 375 degrees F. Wash and trim off the tops and bottoms of the beets. Place them on a sheet of foil and drizzle over 1 tbsp olive oil. Wrap and seal the beets. Roast for 45 minutes to an hour (depending on their size). They’re ready when a knife easily slides through them.
- While the beets are roasting, begin the marinade. Add the 1 tsp coriander seeds, 1 tsp cumin seeds, and 1/2 tsp white pepper to a small pan over medium-low heat. Roast for 3-5 minutes, stirring occasionally, until the spices are aromatic and golden. Bite down on one coriander seed - it’s ready if it crunches instead of flattens.
- Once the spices have cooled, add them to a mortar and pestle along with the 1/2 tsp salt and 3 peeled garlic cloves. Mash until everything becomes a cohesive paste.
- Add the paste to a medium bowl, along with the juice of 1/2 a lemon, 1 tbsp orange juice, and 1 1/2 tbsp olive oil. Add the mint and parsley and mix well.
- Once the beets are finished roasting and cool enough to handle, peel off the skin and cut them into 1/2-inch cubes.
- Mix the beets into the marinade and let sit for at least 20 minutes (Taste and adjust for salt after they’ve marinated).
- Toast the pistachios while the beets are marinating and roughly chop once cooled.
- Top the beets with the pistachios and a drizzle of orange juice right before serving.