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Roasted Beet Salad

A subtle citrus dressing beautifully coats tender beets in a lovely warm salad. Goat cheese adds a bit of tang while almonds provide some crunch.—Alissa Stehr, Gau-Odernheim, Germany

6 ServingsPrep: 25 min. Bake: 45 min.

Ingredients

7 medium fresh beets (about 2-1/2 pounds), peeled and cut into wedges
5 shallots, quartered
1 tablespoon cumin seeds
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
VINAIGRETTE:
1-1/2 teaspoons lemon juice
3/4 teaspoon minced fresh parsley
1/2 teaspoon grated orange peel
1/2 teaspoon honey
1/8 teaspoon salt
Dash pepper
1/4 cup olive oil
GARNISH:
1/4 cup slivered almonds, toasted
1/4 cup crumbled goat cheese
1 teaspoon minced fresh parsley

Directions

Place the beets, shallots and cumin seeds on a double thickness of
heavy-duty foil (about 24 in. x 12 in.). Drizzle with oil; sprinkle
with salt and pepper. Fold foil around beet mixture and seal
tightly. Place on a baking sheet. Bake at 400° for 45-55 minutes

2 of 2

Roasted Beet Salad (continued)

Directions (continued)

or until tender. Open foil carefully to allow steam to escape.
In a small bowl, combine the lemon juice, parsley, orange peel,
honey, salt and pepper. Gradually whisk in oil.
Transfer beet mixture to a large bowl. Drizzle with vinaigrette; toss
to coat. Sprinkle with almonds, goat cheese and parsley. Yield: 6
servings.

Nutrition Facts: 3/4 cup equals 272 calories, 18 g fat (3 g saturated fat), 6 mg cholesterol, 273 mg sodium, 27 g carbohydrate, 5 g fiber, 6 g protein.