Ingredients
- 1 juice of a medium orange
- 1/4 small red onion, roughly chopped
- 1/2 lemon juice
- 1 teaspoon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon cumin
- Honey
- 2 pounds beets, diced and roasted
- 1-2 tablespoons of olive or coconut oil
- 1 pinch of cumin, coriander, and cinnamon
- Sea salt and black pepper
- Carrot ribbons, (optional)
- Zest of an orange (optional)
- Walnuts, roughly chopped, (optional, but pair especially well with beets)
Preparation
Preheat the oven to 400°. Place in a blender the juice of the orange and lemon with the red onion, mustard, apple cider vinegar, and cumin. Blend on high until well combined. Taste and add salt, pepper and honey according to your taste. Set aside to let the flavors mingle and mellow. Note the longer the this dressing sits, the more balanced it will become. Toss the diced beets in 1-2 tablespoons of oil and a generous pinch each of cumin, cinnamon, and coriander. (Add more or less of any of these spices to your preference.) Place the beets on a parchment-lined baking sheet and roast for 30-40 minutes, watching for browned, but not burned, edges. Once the beets have cooled, use them as a topping on greens of your choice. Make them even more vibrant by topping them with the zest of an orange, carrot ribbons, and walnuts
