Salt-Roasted Beet and Onion Salad
$0.00 Cooking Fee
Serving Size: 1 cup
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Adjust the ingredients measurement scale here by changing this number. 10
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.
Cook Times
Ingredients
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
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 PeelerNutrition
Calories: 58kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 22705mg | Potassium: 288mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1926IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 1mg
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