Beets with Toasted Spices

Beets with Toasted Spices Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
You can use red or golden beets.


Serves 4 (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 147
Fat 7.3 g
Satfat 1 g
Sodium 218 mg


1 1/2 pounds halved peeled beets
2 tablespoons extra-virgin olive oil
2 tablespoons minced shallots
1 teaspoon brown mustard seeds
1 teaspoon minced ginger
1/2 teaspoon cumin seeds
1 diced carrot
1 tablespoon rice vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/8 teaspoon ground red pepper
3 tablespoons cilantro


1. Wrap beets in parchment paper. Microwave at HIGH until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces.

2. Heat a saucepan over medium-high heat. Add olive oil, shallots, mustard seeds, ginger, cumin seeds, and carrot; cook 2 minutes. Add vinegar, black pepper, salt, and ground red pepper. Add beets. Sprinkle with cilantro.

Ivy Manning,

Cooking Light

March 2013
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