How is it Allergy Girl Eats is almost two years old, and I have yet to share a beet recipe?! My flippin’ logo is a beet, and it’s taken 23 months to prove my love of beets!
It is probably because beets are eaten in a free-form way in our house. Most of the time we wrap them in tin foil and pop them in the oven when something else is cooking, or if they are tiny, I leave them in the oven while it’s cooling down. And more times than not I completely forget about them and have a happy surprise the next day.
Most of the time beets make their appearance on our dinner plates as a beet salad. I love to coat them with a little oil, an acid like vinegar, and salt. Sometimes I will add a little extra flavour boost like fresh rosemary or in this case cumin.
Cumin and Lemon Beet Salad
The favours in this Beet Salad come from an aperitif we had in Dubai at my favourite Indian restaurant. The drink was lemonade with honey and cumin. It was so good; I had to copy it at home!
If you aren’t into cooking beets on your own or you are like me and pretty much forget about them, then buying precooked beets will also work just fine. And honestly will make this salad a breeze to put together – perfect for any last minute dinner party (um hello Thanksgiving).
Oh look a video of the recipe. Now you can see just how simple this beet salad is!