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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red beet	4			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lemon	1/2			0.6404	0.2058	0.0243	0.0066
orange juice	1/2			55.8	12.895999999999999	0.868	0.248
balsamic vinegar	1 1/2	1/2		21.12	4.0872	0.1176	0.0
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
paprika	1/2	teaspoon	sweet	3.2430000000000003	0.6209	0.1626	0.1482
salt	1/4	teaspoon		-	-	-	-
black pepper	1	dash	ground	0.251	0.064	0.0104	0.0033
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.