We have beetroot coming out of our ears. This is great news, but after using it in all our best-loved beetroot dishes (borscht, Russian salad, my husband’s legendary pink risotto) we are running out of ideas. So this week I’ve been experimenting with dressings for cold, roasted beetroot so that we can have it on its own for lunch, or on the side with any old meal.
So far this is my favourite. The flavours of cumin and lime are fantastic with the sweet beetroot.
Roasted beetroot with a cumin, lime and mint dressing
- 4 large beetroot
- 1/2 a teaspoon of cumin seeds (don’t be tempted to cheat and use powdered cumin – it’s just not the same)
- 2 tablespoons of fresh lime juice
- 3/4 tablespoon of honey
- 2 tablespoons of good quality olive oil
- Sea salt
- A table spoon of fresh mint leaves, chopped
For the roast beetroot, first cut off the leaves and trim the root, then scrub to remove as much dirt as possible.
Place in a baking tin, cover tightly with foil, and bake in an oven heated to 160oC for 1 1/2 to 2 hours. The beetroot is cooked when a skewer goes all the way through without resistance. Leave to cool and then slip the beetroots out of their skins and chop into small chunks or thin slices.
For the dressing, first dry fry the cumin seeds in a small frying pan, without oil, over a high heat for about 30 seconds until brown and fragrant. Crush in a pestle and mortar with a good pinch of coarse sea salt.
Add this mix to the other ingredients in a small bowl and whisk together. Spoon over the roasted beetroot and serve.
NOTE: This beetroot salad goes really well with brown rice and flaked hot smoked salmon.