Roasted Beet Salad
- - 4 to 5 medium beets, rinsed and quartered
- - 5 shallots, peeled and quartered
- - 1 tbsp cumin seeds
- - Olive oil
- - For the Vinaigrette:
- - 1 tbsp Meyer lemon juice (or a mix of orange juice and lemon juice)
- - 1 tsp honey
Preheat the oven to 400F. Line a large sheet pan with foil. Put the beets, shallots, and cumin seeds in the middle of the foil. Season the mixture lightly with salt and pepper and drizzle with some olive oil. Toss to coat. Fold the sheet of foil over the vegetables as you would fold a letter, and bake until fork tender, about 45 minutes.
Meanwhile, whisk the honey with the Meyer lemon juice, half the chopped parsley, salt, pepper and the orange zest. Add the olive oil while whisking until the vinaigrette comes together but is still a little light.
Toss the hot roasted beets with the vinaigrette. Sprinkle the toasted silvered almonds on top, the remaining parsley, and a little bit of orange zest.
Serve warm. You can scatter some goat cheese too. It’s lovely with the beets.