Beets are often used in Indian cooking. Perhaps the best known uses for them in Indian recipes are in cutlets, curries and side dishes, called thoran. I like the creamy, earthy flavor of beets and think that their color adds interest to recipes. Also, beets are very high in nutrients and are considered to be good cancer fighters.
In this recipe for Roasted Beet Salad with Cumin Dressing, I use both golden and red beets for their vibrant color and texture and roast them in the oven until they are tender. To save my kitchen from becoming stained red, I merely cut off the leaves and stems from the beets before roasting them. Removing the skins after they are done and have cooled is the easiest method since they slide right off the beet.
Golden beets are much easier to work with as they do not bleed like their messy cousins. Their flavor is subtler than that of red beets.
In this recipe, I dip the raw beets in spiced oil to give them some flavor while they roast. I place them in separate aluminum foil packages to keep the red juices from the golden beets.
Once they are cooled and peeled, I simply cut them into bite-sized cubes.
Preparing the salad is easy. Simply place a generous amount of red and golden beet cubes on top of a plate of fresh spinach. I add bits of fresh mango to add a flavor contrast.
The Beet Salad is topped with Cumin Dressing which complements the subtleties of the salad and makes the flavors pop.
Try this recipe, your family and friends with thank you!