The unmistakeable sweetness of beets, paired with the spice of cumin and red pepper, make this salad recipe one for all seasons.
In addition to the warm heat of cumin, I use crushed red pepper flakes to add a little fire to this colorful salad. The contrast between the sweet beets and hot pepper is addictive. I wear rubber gloves when handling beets to prevent my hands from staining; the ruby red spots can last for days!
Serves 6 to 8
4 large beets, stem and roots removed, well scrubbed
Juice of ½ lemon
2 tablespoons white vinegar
1 tablespoon extra virgin olive oil
2 garlic cloves, pushed through a garlic press
2 teaspoons cumin powder
½ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Place the unpeeled beets in a large pot and fill with enough cold water to cover. Bring the water to a boil, reduce the heat to medium, and simmer, uncovered, until the beets are easily pierced with a fork, about 1 hour. Drain and cool for 10 minutes.
Wearing gloves if you like, peel the skins from the beets (they should come off easily). Slice thinly. (I use a crinkle cutter knife that creates zigzag slices.) In a small bowl, whisk together the lemon juice, vinegar, oil, garlic, cumin, and pepper flakes. Place the beets in a large bowl, pour the dressing over, and toss to coat thoroughly. Season generously with salt and pepper. Serve cold or at room temperature. The salad can be refrigerated, covered tightly, up to 1 week.
This recipe appears courtesy of The Modern Menu. Simple. Beautiful. Kosher. By Kim Kushner
Photograph by Andrew Zuckerman