Salt-Roasted Beet and Onion Salad

Serving Size: 10

Beets are roasted in the oven over Kosher salt to to concentrate their flavor, then once cooled are tossed with red onions, parsley, and olive oil.

Recipe by: Customer

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 20

Recipe Serving Size10

Cooking Tools Required

Baking Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Mortar and Pestle, Oven, Sharp Knives, Tongs, Vegetable Peeler

Ingredients

2 cup Kosher salt more or less depending on size of pan
8 beet
3 red onion small, halved and then thinly sliced or diced
1 bunch Italian parsley chopped
½ teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil
½ teaspoon cumin seeds coarsely ground

Instructions

Preheat oven to 420 degrees.
Spread Kosher salt ½-inch thick on a large baking pan. Place beets on top.
Bake for 1 hour.
Allow beets to cool until you are able to peel the skins.
Cut the beets into 8ths and add to a large bowl. Add the onions and the remaining ingredients, tossing well to combine.

Nutrition