Shaved Beets With Toasted Cumin Vinaigrette
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Shaved Beets With Toasted Cumin VinaigretteUse 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.2 user reviews.
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 190190 cal |
| pro | 3 g3g pro |
| total fat | 14 g14g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 16 g16g carb |
| fibre | 3 g3g fibre |
| chol | 0 mg0mg chol |
| sodium | 245 mg245mg sodium |
| potassium | 453 mg453mg potassium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 1111 iron |
| vit A | 11 vit A |
| vit C | 2020 vit C |
| folate | 5050 folate |
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.
Ingredients
Preparation
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.
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.
Source : Canadian Living Magazine: September 2011
- Keywords : Salad; Summer; Skillet; Beets; Cumin; Olive oil; Shallots; Orange juice; 200 calories;
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