Cumin Beet Salad

Recipe adapted from JoyofKosher.com

1 teaspoon sweet paprika
1/2 teaspoon salt
dash freshly ground black pepper
1 1/2 teaspoons ground cumin
8 medium red beets
4 Tablespoons olive oil
juice of a lemon
juice of an orange
3 Tablespoons balsamic vinegar
2 clove garlic, minced
6 Tablespoons finely chopped fresh cilantro or parsley

Preheat oven to 350F and line a baking sheet with foil.

Clean the beets and place on the baking sheet. Roast for an hour or until tender with a fork. Cool, peel, and cut into bite-sized pieces.

To make the vinaigrette, puree two of the cooked beets with the lemon and orange juice, balsamic vinegar, the garlic, cumin, paprika, salt, pepper and olive oil. This can be done a day in advance.

Before serving, toss the beets with vinaigrette. Adjust seasonings to taste and garnish with cilantro or parsley.