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