A light, fresh side dish or starter, this recipe was inspired by a beet salad that I had at a local Persian Restaurant a few months ago. The combination of cumin + beets is a winner and I just had to copy it! It is super easy to prepare, which is also a plus Very low in calories too :)
Ingredients:
3 cups chopped cooked beets (I used the canned, regular, not pickled)
2 tablespoons rice vinegar
1 tablespoon honey
¼ teaspoon ground cumin
Directions:
If using canned beets, rinse them, chop into small cubes and place in a medium size bowl. In a small bowl whisk the vinegar, honey and cumin together and pour over the beets. Stir well and serve at room temp or chilled.
Makes 3 cups, 6 servings
Serving size: ½ cup Calories 40 Protein 1 g Carb 10g Fiber 2 g Sugars 8 g Fat 0 g saturated fat 0 g Sodium 260 mg
The picture is so pretty. I just started to eat beets this past year but I have never tried beets and cumin together. I'll be posting a beet salad I like to make for the kids in the next few days, with apples and rasberries.
ReplyDeleteThanks Lisa,
ReplyDeleteCan't wait to see your recipe!
Marie