Crunchy Beets

A delicious and crunchy beet salad with shallots, herbs, and nuts.

By @bakedbymelissa

Original recipe source

Cook time: 90 minutes

Servings: 4

Ingredients

• 5 beets
• 2 shallots
• 1 lemon lemon juice
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0 black pepper
• 2 tablespoons cilantro, chopped
• 2 tablespoons parsley, chopped
• 0.5 cup chopped nuts (hazelnuts and walnuts)
• 1 tablespoon rice vinegar
• 0.5 teaspoon cumin

Instructions

1. Preheat the oven to 425°F.
2. Wrap the beets in foil.
3. Bake the beets for an hour and a half, until tender.
4. Remove the beets from the oven and let cool.
5. Once the beets are cool enough to handle, rub the skin off. It should come off easily.
6. Cut the beets into cubes and add them to a large bowl.
7. Thinly slice the shallots and add them to the bowl with the beets.
8. Add the lemon juice, olive oil, salt, pepper, cilantro, parsley, nuts, rice vinegar, and cumin, and mix to combine.
9. Store in an airtight container in the fridge for up to 5 days.