Syrian Roasted Beets

17 ingredients
9 steps

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
  • 1/2 cup olive oil
  • Garnish
  • pomegranate seeds
  • fresh thyme

Directions

  1. 1
    Wash and trim beets (don't dry).
  2. 2
    Wrap each colour of beets in separate foil.
  3. 3
    Sprinkle with olive oil and salt and pepper.
  4. 4
    Roast at 450 for 45-60 minutes, then let cool.
  5. 5
    Rub off skins and set aside.
  6. 6
    Make vinaigrette:.
  7. 7
    Toast cumin seeds on medium to high heat until fragrant, then grind half to powder. Set aside remaining half of the roasted seeds.
  8. 8
    Mix together whole cumin seeds, ground cumin, vinegar, lemon juice, shallot, thyme, garlic, salt & pepper. Set aside for 5 minutes then add olive oil.
  9. 9
    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.

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