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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Cdn H/H Dec 08 Ingredients:
18 baby beets (6 each of gold, red and striped) |
3 teaspoons olive oil |
3 teaspoons kosher salt |
1/2 teaspoon black pepper |
2 teaspoons cumin seeds |
2 tablespoons champagne vinegar |
1 tablespoon lemon juice |
1/2 garlic clove, minced |
1/4 teaspoon kosher salt |
1 pinch white pepper |
1 large shallot, minced |
2 tablespoons thyme leaves |
1/2 cup olive oil |
pomegranate seeds |
fresh thyme |
Directions:
1. Wash and trim beets (don't dry).
2. Wrap each colour of beets in separate foil.
3. Sprinkle with olive oil and salt and pepper.
4. Roast at 450 for 45-60 minutes, then let cool.
5. Rub off skins and set aside.
6. Make vinaigrette:.
7. Toast cumin seeds on medium to high heat until fragrant, then grind half to powder. Set aside remaining half of the roasted seeds.
8. Mix together whole cumin seeds, ground cumin, vinegar, lemon juice, shallot, thyme, garlic, salt & pepper. Set aside for 5 minutes then add olive oil.
9. Half or quarter beets and arrange in rows on a platter. Sprinkle with pomegranate seeds and drizle with cumin vinaigrette. Finish with a sprinkling of fresh herbs.
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