Tangy roasted beet salad
Delight in the vibrant flavors of tangy roasted beet salad. Experience the perfect blend of zesty and earthy notes in every bite.
Ingredients:
- 1360g medium beets
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- ¾ teaspoon sweet paprika
- ¼ teaspoon ground cumin
- Coarse sea salt
Instructions:
- Heat up the oven to 350°. Place the beets in a baking dish and cover it with aluminum foil. Cook the beets until they are soft, which should take around 1 1/2 hours. Allow the beets to cool down a bit, then remove the skin and slice them into pieces that are 1/4-inch thick.
- Mix together the lemon juice, olive oil, paprika, and cumin in a big bowl. Add the beets and mix them well. Season the salad with salt and mix again. Enjoy the dish at room temperature or slightly chilled.
Summary:
- Calories: 721 kcal
- Fat: 16 g
- Protein: 22 g
- Carbs: 134 g
- Potassium: 4519 mg
- Magnesium: 321 mg