Moroccan Roasted Beet Salad with Almonds and Pomegranate Seeds
2bunches beetsabout 8 medium, trimmed and rinsed
2tablespoonsMeyer lemon juiceuse regular lemon if you can’t find
2tablespoonsfreshly chopped cilantro
Preheat the oven to 400 degrees F.
Divide the beets between 2 pieces of foil (about 1-foot long each). Drizzle with olive oil and season with salt. Wrap tightly in the foil so no air is release. Place in a baking dish and roast until fork-tender, about 1 hour. Carefully open the foil and allow to rest until cool enough to touch. Slip the skins off with your fingers. Cut the beets into wedges and add to a large mixing bowl.
Toss the beets with the cumin, 1/2 teaspoon salt, lemon juice, and cilantro.
Transfer to a serving bowl and garnish with the almonds and pomegranate seeds.
The beets can be roasted up to a week in advance. The whole dish can be assembled three days in advance. Just omit the cilantro so it keeps better.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!