Beetroot Salad with Cumin

Name: Beetroot Salad with Cumin
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: North African
Ingredients: 2 lbs red beets, peeled, cubed; 2 tbsp extra virgin olive oil; 2 tbsp fresh lemon juice; 1 tsp ground cumin; 2 garlic cloves, minced; 1/2 tsp fine sea salt; 1/4 cup flat-leaf parsley, chopped

Tender cubed beetroots tossed in a warm garlic, cumin, and lemon dressing. This classic North African side is chilled before serving for maximum flavor.

40 minEasyServes 4110 cal/serving

North AfricanSaladStovetopVeganVegetarianMediterraneanPaleoWhole30Low CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-FreeLow-SodiumNightshade-Free

Ingredients

2 lbs red beets, peeled, cubed
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp ground cumin
2 garlic cloves, minced
1/2 tsp fine sea salt
1/4 cup flat-leaf parsley, chopped

Instructions

1

Place 2 lbs peeled, cubed red beets in a pot of simmering water and boil for 25 minutes until tender.
2

Whisk 2 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp ground cumin, 2 minced garlic cloves, and 1/2 tsp fine sea salt together in a large bowl.
3

Drain beets thoroughly and toss with the dressing while warm.
4

Fold in 1/4 cup chopped flat-leaf parsley and refrigerate for 30 minutes before serving.

Questions

Can I make Beetroot Salad with Cumin ahead?

Yes, it takes well to being made ahead. Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Beetroot Salad with Cumin?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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