For beet roasting
- 4 medium to large raw beets, peeled and cut into small wedges (about 6–8 per beet)
- 1/2 teaspoon cumin seed powder
- 2 tablespoons olive oil
- 1/2 teaspoon salt
For the vinaigrette
- 1/2 red onion or 2 small shallots, finely chopped (the smaller the better)
- 1 tablespoon wholegrain mustard (Dijon is also fine)
- 1 clove of garlic, grated or finely diced
- 4 tablespoons red wine vinegar
- 8 tablespoons olive oil
- 1 tablespoon water
- 1/4 teaspoon salt
- Pinch of pepper
- 1/4 cup toasted or roasted almonds or other nuts, crushed
- 2 tablespoons chopped coriander/cilantro or parsley
- Preheat the oven to 200 C / 400 F.
- Peel the beets (I do this under running water or you can use some gloves) and cut off the hard ends. Cut them into small wedges (about 6-8 per beet) and I suggest doing it on a piece of baking paper over a chopping board as to not stain the wood.
- Transfer the beets to a bowl and toss with olive oil, cumin and salt. Transfer onto a flat baking sheet lined with baking paper or grease with olive oil. Roast for 45 minutes, rotating the tray and flipping the beets over half way.
- In the meantime, prepare the dressing by mixing all of the ingredients in a bowl. Set aside to marinate.
- If using raw almonds, you can then also toast those in a pan or in the oven at the same time.
- Once cooked, transfer the beets to a large plate and drizzle all over with the shallot dressing. You can use half, to begin with, and serve the rest on the table. Sprinkle with crushed nuts and chopped herbs.