This salad is bursting with antioxidants that you can literally see! When a vegetable or fruit is rich in color you can be assured that it is bursting with vitamins, minerals and anti- oxidants. This is one of many dishes that were inspired by our dear friends, Eli and Amy Buzaglo. You can boil the beets or roast them. This salad is a Shabbat staple in our house. Organic beets are generally readily available so use them whenever you can. You can play with the amounts according to how much you need to prepare. It is a very forgiving recipes where a little of this and a little of that really works well. There are many nutritional benefits gained from eating beets. Red beets are unique for their high levels of anti-carcinogens and are an excellent source of folic acid. They are loaded with antioxidants that help protect the body from heart disease, certain cancers, especially colon cancer, and even birth defects. Betacyanin is the pigment that gives beets their red color. This pigment is absorbed into the blood corpuscles and can increase the oxygen-carrying ability of the blood up to 400 per cent. Don’t throw away the green leafy tops as they can be cooked like spinach and they are also rich in beta carotene, folic acid, chlorophyll, potassium, vitamin C and iron.
- 3 large beets or 6 medium beets, cleaned well with a scrub brush and stems cut off
- ¼ cup olive oil, more as needed if roasting
- 1 bunch scallions, thinly sliced
- 1 large handful cilantro, chopped
- juice of 1-2 lemons
- 2 teaspoons ground cumin (kosher for passover for kitniot or cumin eaters)
- sea salt and freshly ground black pepper to taste
Boil the beets in a covered saucepan filled with cool water and a little bit of sea salt until just tender. (Check for doneness with a fork; do not overcook.)
Or
Preheat oven to 400 degree F
Roast beets on a parchment lined half sheet pan that has been lightly brushed with olive oil and sprinkled with sea salt.
Roast until just tender, checking for doneness with a fork while cooking.
Peel the beets when cool enough to handle; cut into desired shape (I prefer narrow, long strips); season with salt, pepper cumin, oil and lemon to taste. Add scallions and cilantro right before serving for the freshest dish.
- 3 large beets or 6 medium beets, cleaned well with a scrub brush and stems cut off
- ¼ cup olive oil, more as needed if roasting
- 1 bunch scallions, thinly sliced
- 1 large handful cilantro, chopped
- juice of 1-2 lemons
- 2 teaspoons ground cumin
- sea salt and freshly ground black pepper to taste
- Boil the beets in a covered saucepan filled with cool water and a little bit of sea salt until just tender. (Check for doneness with a fork; do not overcook.)
- Or
- Preheat oven to 400 degree F.
- Roast beets on a parchment lined half sheet pan that has been lightly brushed with olive oil and sprinkled with sea salt.
- Roast until just tender, checking for doneness with a fork while cooking.
- Peel the beets when cool enough to handle; cut into desired shape (I prefer narrow, long strips); season with salt, pepper cumin, oil and lemon to taste. Add scallions and cilantro right before serving for the freshest dish.
Leave a Reply