|
2
5
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1
1/4
1
2
1
1
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1/4
1/4
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ar
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#
oz
---
T
c
T
t
T
t
---
c
c
---
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Beets
Onion Red
-- Dressing
Orange Zest
Orange Juice
Lemon Juice
Cumin seed
Olive Oil, ExtV
Salt
-- Finish
Mint fresh
Cilantro
-- Garnish
Mint, Cilantro
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Do Ahead - (1-1/2 hrs - 10 min work)
- Place BEETS in a pot and fill to cover with cold water. Bring
to a boil and simmer until a thin skewer goes through the largest
without hitting a hard spot - 45 minutes to 1-1/4 hours depending on
size. Cool each under cold running water just enough to hold it and
rub the skins off under the running water. Let cool well.
Make - (40 min)
- Slice Beets about 1/2 inch thick and cut into chunks up to 1
inch on a side.
- Cut ONION in quarters lengthwise and slice thin crosswise.
Add to Beets.
- Shave ORANGE ZEST taking only orange. This will take about 1
Orange.
- Squeeze ORANGE JUICE and LEMON JUICE. Mix
- Grind CUMIN.
- Mix all Dressing Items in a small jar.
- Place Beet mix in a large mixing bowl. Shake up dressing
well and pour over the Beets. Tumble to coat.
- At this point, the salad can be refrigerated for a much as several
days.
- When ready to serve, chop MINT and CILANTRO small.
Measure is after chopping, moderately packed. Chop extra for
Garnish.
- Add Herbs to the Beets and tumble to distribute evenly.
- Serve cold, but not chilled, garnished with Mint and Cilantro.
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