Shaved Beets With Toasted Cumin Vinaigrette

Author: Canadian Living

Use golden, candy-cane (striped) or white beets or any other non-red beet for a stunningly colourful salad. These varieties tend not to bleed their colour. Red beets on their own will work fine, too.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2011

Ingredients

  • 1 1/2 lb beets
  • 1 teaspoon cumin seeds crushed
  • 1/4 cup olive oil
  • 1 shallots minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup orange juice
  • 2 teaspoons white wine vinegar

Method

Peel and trim beets. Using mandolin or vegetable peeler, slice beets into paper-thin rounds. Place in bowl; set aside.

In small skillet, toast cumin seeds over medium heat until fragrant and popping, about 1 minute.

Add oil, shallot, salt and pepper to skillet; cook, stirring, until shallot is softened, about 2 minutes.

Stir in orange juice and vinegar; cook, stirring, until reduced to 1/3 cup, 2 to 3 minutes. Pour over beets; toss to coat.

Nutritional facts Per serving: about

  • Sodium 245 mg
  • Protein 3 g
  • Calories 190.0
  • Total fat 14 g
  • Potassium 453 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 16 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 50.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shaved Beets With Toasted Cumin Vinaigrette

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