Roasted Beet and Pistachio Salad with Cumin
Preheat an oven to 350°F. Place the beets in a shallow baking dish and drizzle with 1 tablespoon of the olive oil and 1 tablespoon water. Roll the beets to coat them. Cover the beets with foil and bake until tender when pierced with a knife, 50 to 70 minutes. Allow them to cool. Peel the beets and cut into ½-inch cubes.
In the meantime, toast the cumin seeds in a dry pan until fragrant, 30 to 45 seconds. In a spice grinder or a mortar and pestle, coarsely grind approximately 1 teaspoon of the cumin seeds and half whole. Add the whole toasted cumin seeds to the beets.
Toss the beets with the remaining 2 tablespoons olive oil, lemon juice, the remaining 1 teaspoon coarsely ground cumin, parsley, salt and pepper to taste. Sprinkle with pistachios and serve.
8 medium size beets, about 1 ½ to 2 pounds
2 to 3 tablespoons extra virgin olive oil
1 ½ tablespoons freshly squeezed lemon juice
2 teaspoons toasted cumin seeds
1 tablespoon chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
1/2 cup toasted and salted pistachios