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Tangy Roasted Beet Salad

Tangy Roasted Beet Salad

Tangy Roasted Beet Salad is :

caveman , gluten free , dairy free , lacto ovo vegetarian , primal , whole 30 , vegan

By
Prep Time: 10 minutes
Cook time: 90 minutes
Total time: 100 minutes
Yield: 6 Servings
Tags: Vegan
Health Score: 20 %

Ingredients:

3 pounds

beets
6 servings

coarse sea salt
1/4 teaspoon

ground cumin
3 tablespoons

lemon juice
1 tablespoon

olive oil
3/4 teaspoon

sweet paprika

Instructions:

  1. Preheat the oven to 35

  2. Spread the beets in a cake pan and cover with foil.

  3. Bake the beets until tender, about 1 1/2 hours.

  4. Let the beets cool slightly, then peel and cut them into 1/4-inch-thick strips.

  5. In a large bowl, combine the lemon juice, olive oil, paprika and cumin.

  6. Add the beets and toss to coat. Season the salad with salt and toss again.

  7. Serve at room temperature or lightly chilled.

Wine Pairing :