Photo: Brian Woodcock; Styling: Cindy Barr
Yield
Serves 4 (serving size: about 2/3 cup)

You can use red or golden beets.

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.

Ratings & Reviews

JRBMOM's Review

amateurcook
March 07, 2013
This is good but you need to NOT follow how to cook the beets. Take the time and roast them. Microwaving maybe faster but don't lose the flavor

amateurcook's Review

JRBMOM
March 03, 2013
Really liked the flavor in this recipe but would add Israeli couscous next time for a nice addition to the texture.