Lunch: Roasted Beet Salad Recipe
Ingredients
7 medium fresh beets (about 2-1/2 pounds), peeled and cut into wedges
5 shallots, quartered
1 tablespoon cumin seeds
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
Instructions
Place the beets, shallots and cumin seeds on a double thickness of heavy-duty foil (about 24 in. x 12 in.). Drizzle with oil; sprinkle with salt and pepper. Fold foil around beet mixture and seal tightly. Place on a baking sheet. Bake at 400 ° for 45-55 minutes or until tender. Open foil carefully to allow steam to escape.
In a small bowl, combine the lemon juice, parsley, orange peel, honey, salt and pepper. Gradually whisk in oil.
Transfer beet mixture to a large bowl. Drizzle with vinaigrette; toss to coat. Sprinkle with almonds, goat cheese and parsley.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
