Beets with Toasted Spices

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Photo: Brian Woodcock; Styling: Cindy Barr
Yield:
Serves 4 (serving size: about 2/3 cup)
Ivy Manning
March 2013
RECIPE BY Cooking Light

You can use red or golden beets.

Ingredients

  • 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

Nutritional Information

  • Calories 147
  • Fat 7.3g
  • Satfat 1g
  • Sodium 218mg

How to Make It

Step 1

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

Step 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.

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