Ingredients
7 medium fresh beets (about 2-1/2 pounds), peeled and cut into wedges5 shallots, quartered1 tablespoon cumin seeds2 tablespoons olive oil1/8 teaspoon salt1/8 teaspoon pepperVINAIGRETTE:1-1/2 teaspoons lemon juice3/4 teaspoon minced fresh parsley1/2 teaspoon grated orange zest1/2 teaspoon honey1/8 teaspoon saltDash pepper1/4 cup olive oilGARNISH:1/4 cup slivered almonds, toasted1/4 cup crumbled goat cheese1 teaspoon minced fresh parsley
Preparation
Place the beets, shallots and cumin seeds on a double thickness of heavy-duty foil (about 24x12 in.). Drizzle with oil; sprinkle with salt and pepper. Fold foil around beet mixture and seal tightly. Place on a baking sheet. Bake at 400° for 45-55 minutes or until tender. Open foil carefully to allow steam to escape.
In a small bowl, combine the lemon juice, parsley, orange zest, honey, salt and pepper. Gradually whisk in oil.
Transfer beet mixture to a large bowl. Drizzle with vinaigrette; toss to coat. Sprinkle with almonds, goat cheese and parsley.
