Roasted Beet Salad With Cumin And Cilantro

1. Preheat oven to 350F and line a baking sheet with foil.

2. Clean the beets and place on the baking sheet. Roast for an hour or until tender with a fork. Cool, peel, and cut into bite-sized pieces.

3. To make the vinaigrette, puree one of the cooked beets with the lemon and orange juice, balsamic vinegar, the garlic, cumin, paprika, salt, pepper and olive oil. This can be done a day in advance.

4. Before serving, toss the beets with vinaigrette. Adjust seasonings to taste and garnish with cilantro.

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Nutrient	Quantity
Total fats	27.6705 g
Protein	1.6246 g
Carbohydrates	19.4403 g
Energy	328.8319 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2275 g
Water	134.5551 g
Aspartic acid	0.1419 g
Calcium, Ca	41.2562 mg
Lutein + zeaxanthin	392.2869 g
Fiber, total dietary	0.9937 g
Fatty acids, total saturated 22:0	0.0353 g
Carotene, beta	468.2102 g
Niacin	0.7175 mg
Vitamin A, RAE	51.5556 g
Arginine	0.0878 g
Riboflavin	0.0635 mg
Tocopherol, beta	0.0337 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0054 g
Fatty acids, total saturated 20:1	0.0865 g
Glutamic acid	0.0925 g
Stigmasterol	0.09 mg
Sodium, Na	11.8002 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3482 g
Total lipid (fat)	27.6705 g
Manganese, Mn	0.1786 mg
Fructose	1.8486 g
Proline	0.0856 g
Fatty acids, total saturated 16:0	3.1074 g
Fatty acids, total saturated 8:0	0.0001 g
Sucrose	0.0093 g
Choline, total	9.8244 mg
Sugars, total	14.2584 g
Serine	0.0292 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.5363 g
Vitamin B-6	0.1224 mg
Selenium, Se	0.7177 g
Ash	0.854 g
Fatty acids, total saturated 18:1 undifferentiated	19.453 g
Pantothenic acid	0.3051 mg
Phenylalanine	0.0241 g
Beta-sitosterol	0.06 mg
Copper, Cu	0.096 mg
Betaine	0.1175 mg
Thiamin	0.131 mg
Methionine	0.0084 g
Iron, Fe	1.6389 mg
Carbohydrate, by difference	19.4403 g
Phosphorus, P	41.0318 mg
Folate, total	40.0784 g
Tocopherol, gamma	0.2714 mg
Lycopene	0.02 g
Alanine	0.0306 g
Valine	0.0314 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	2.7986 g
Glycine	0.0266 g
Carotene, alpha	15.3966 g
Glucose (dextrose)	1.8472 g
Fatty acids, total saturated 14:0	0.0034 g
Zinc, Zn	0.2337 mg
Isoleucine	0.0234 g
Tocopherol, delta	0.0029 mg
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	3.0262 g
Tocotrienol, gamma	0.001 mg
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.0369 g
Tocotrienol, alpha	0.0462 mg
Vitamin A, IU	1031.4988 IU
Folate, DFE	40.0784 g
Tryptophan	0.0054 g
Vitamin C, total ascorbic acid	65.0076 mg
Phytosterols	62.6385 mg
Galactose	0.0023 g
Fatty acids, total polyunsaturated 18:1 c	0.019 g
Fatty acids, total saturated 20:0	0.1123 g
Tyrosine	0.0123 g
Vitamin K (phylloquinone)	26.8728 g
Fatty acids, total saturated	3.8041 g
Histidine	0.0102 g
Fatty acids, total monounsaturated	19.9204 g
Threonine	0.0204 g
Folate, food	40.0784 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	287.2257 g
Vitamin E (alpha-tocopherol)	4.3754 mg
Magnesium, Mg	24.2877 mg
Lysine	0.0275 g
Potassium, K	352.1805 mg
Cystine	0.0109 g
Fluoride, F	0.0342 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Orange juice	0.5	55.8	12.896	0.248
Lemon	0.5	0.6404	0.2058	0.0066
Salt	0.25 teaspoon	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Paprika	0.5 teaspoon	3.243	0.6209	0.1482
Balsamic vinegar	1.5 1/2	21.12	4.0872	0
black pepper	1 dash	0.251	0.064	0.0033
cilantro	3 tablespoons	0.69	0.1101	0.0156
Garlic Clove	1	4.47	0.9918	0.015
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
red beet	4	0	0	0