Mark Bittman

Beet Salad with Cumin

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

This salad is a popular item on the Sabbath table of Moroccan Jews. It’s at its best after sitting in the dressing for a couple of hours; in fact, you can store it for up to a week in the refrigerator.

Ingredients

  • 1 pound beets, or a little more
  • Juice of 1 lemon
  • 1

Method

  1. Preheat the oven to 375°F. Wash the beets, then put them, still wet, in a roasting pan and cover with foil. Bake until soft, about 45 minutes