Syrian Roasted Beets
A side dish of beets, apple cider vinegar and garnish, warmed with cumin and clove. It's finished with pomegranate seeds and drizle with cumin vinaigrette.
2 hr · Serves 4 · Medium
Ingredients
Vinaigrette
Method
Start cooking mode- Prep 90 min · Cook 30 min · 120 min total
- medium
- 1
Wash and trim beets (don't dry). Wrap each colour of beets in separate foil. Sprinkle with olive oil and salt and pepper.
- 2
Roast at 450 for 45-60 minutes, then let cool. Rub off skins and set aside. Make vinaigrette:.
- 3
Toast cumin seeds on medium to high heat until fragrant, then grind half to powder. Set aside remaining half of the roasted seeds.
- 4
Mix together whole cumin seeds, ground cumin, vinegar, lemon juice, shallot, thyme, garlic, salt & pepper. Set aside for 5 minutes then add olive oil.
- 5
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
- apple cider vinegar: Champagne vinegar is alcohol-derived, so this recipe uses apple cider vinegar.
