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Roasted Beet and Pistachio Salad with Cumin

Roasted Beet and Pistachio Salad with Cumin

Serves 6


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


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.