Shaved Beets With Toasted Cumin Vinaigrette 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



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


  • Iron 11.0
  • Folate 50.0
  • Calcium 3.0
  • Vitamin A 1.0
  • Vitamin C 20.0
Share X

Shaved Beets With Toasted Cumin Vinaigrette