Beetroot and Cumin Salad

I am such a huge fan of beets but have never cooked with them. This was my first venture cooking with beets and it was so easy and fun that I will definately do it again.


Difficulty Level: Easy
Prep Time: 20 mins
Cooking Time: 60 mins
Total Time: 80 mins
Servings: 8

Ingredients:
8 medium beetroots
1/3 cup of extra virgin olive oil
3 Tbsp red wine vinegar
1 Tsp groud cumin
salt and fresh ground pepper
1/2 cup shredded carrot
1/2 med red onion(if you really like onion just use a whole one)
2 Tbsp chopped flat parsley

Preparation: Cut the stems from the beetroot bulbs, leaving about 3/4 inch attached. Do not trim the roots. Wash well to remove all traces of soil, and boil in salted water for 1 hour(yes 1 hour!), until tender.

Leave out of the water until cool enough to handle.

In a deep bowl, beat the olive oil with the red wine vinegar, cumin, salt and pepper.

Wearing rubber gloves, so the beetroot juice doesn't stain your hands, peel the warm beetroot bulbs and trim the roots. Halve them, cut into slender wedges and palce in the dressing. Halve the onion, cut into thin slices and add it to the beetroot. If you have time, place the sliced onion into cold or ice water so its not so 'oniony'. Yes, I just called onions oniony...
Add in the grated carrot and parsley to the beetroot and toss well. Serve this warm or at room temperature.
Surprisingly, this will not stain your teeth, so you can definately serve this at a dinner party and not send people away to buy teeth bleaching kits.