Orange and Cumin Beet Salad
I’ve been reaching for this salad on busy days when I want something bright and easy. The juicy orange segments play off the sweet earthiness of beets, and a hint of cumin gives it a cozy warmth. It looks fancy but really takes just minutes to pull together.
Ingredients
1. Four cooked beets, peeled and sliced
2. One orange, peeled and cut into bite size pieces
3. One tablespoon olive oil
4. One teaspoon ground cumin
5. Pinch of salt
6. Pinch of pepper
7. Handful of fresh parsley, chopped
8. Splash of lemon juice (optional)
Instructions
1. If your beets aren’t cooked yet, rinse them, wrap each in foil, and roast at 400 °F for about 40 minutes until tender. Let them cool before peeling.
2. In a small bowl whisk together olive oil, ground cumin, salt, pepper and lemon juice until smooth.
3. In a serving bowl gently toss sliced beets, orange pieces and chopped parsley.
4. Drizzle the cumin dressing over the salad and stir lightly so everything’s coated.
5. Taste and adjust seasoning with a little more salt or pepper if you like.
6. Serve right away at room temperature or pop in the fridge for 15 minutes so the flavors mingle.
This colorful salad is perfect alongside grilled chicken or just on its own. It’s simple, fresh and sure to bring a smile.