Tuesday, August 13, 2013

Orange kissed beets with walnuts and cumin

Beets, beets, beets, beets, beets, beets (stick with it, totally worth it).  I'm always looking to eat healthier, and raw beets take care of that in spades (plus they're in season!).  Unfortunately, raw they tend to be a bit too earthy/tough.  However, I think I have found a solid combo for making a tasty, healthy, (obvi vegan), preparation for them.  This dish works in any season, due to the diversity of ingredients (toasty walnuts, hearty beets, poppy lemon, toasted cumin, and bright orange). 

Orange kissed beets with walnuts and cumin

Serves 4-6
This is a forgiving recipe, so all of the quantities are really just loose suggestions. Season to taste!

  • 3/4 cup/75 g walnuts, toasted and coarsely chopped
  • 3 medium large beets (about 12 oz/400g), peeled
  • 1 t cumin seeds, toasted and ground
  • a couple of handfuls parsley, chopped
  • 1/2 c or so fresh squeezed orange juice
  • 2 T fresh lemon juice
  • 1 T olive oil
  • Salt & pepper to taste
Peel the beets, and either grate them or use a matchstick cutter on a mandolin (I used the smallest setting on a spiralizer which made quick work of them).

Place beets in non-reactive bowl (glass or plastic) and toss in the rest of the ingredients until evenly distributed.  Let the ingredients marinade in the citrus blend for about 20 minutes, periodically tossing around again.  This will help lighten up the earthiness of the dish.

When plating, feel free to adorn with another drizzle of olive oil, more chopped nuts, or fresh parsley.

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