Love beets! Always roast them for salads. I'll see if I can slice thin enough for this salad.
Raw Beets with Cumin Seeds
Use small sweet beets for this salad.
Credit: Ben Fink
6 raw small beets, trimmed, peeled and
thinly sliced
1 tbsp. balsamic vinegar
3 tbsp. mild olive oil
1/4 tsp. cumin seeds
Salt and freshly ground black pepper
1. Toss beets with vinegar, olive oil, cumin seeds, and salt and pepper to taste in a bowl. Chill well.
SERVES 2 – 4
Ratings & Reviews (4)
That photos can't be correct; it looks like cooked beets from a can! The recipe only works if the beets are very young and sliced ultra-thinly. And then they need to marinate to soften. I prefer to shred raw beets for salads.
Seasoning needs more cumin seed, and they should be toasted. We prefer a more assertive olive oil, but that's a matter of taste.
I've tried raw beet recipes before with terrible results. The beets MUST be very young, very small & tender and exceedingly fresh. Oh, and they must be sliced paper thin. Even then, a lengthy marination is necessary. Otherwise, don't even waste your time. Fact is, raw is just not the best way to prepare or eat beets.
Raw Beets with Cumin Seeds
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