Crunchy Beets by @bakedbymelissa

1h50

6 servings

🫜

5

Beets

🧅

2

Shallots

🍋

1

Lemon juice

🫒

2 tbsp

Olive oil

🧂

0.5 tsp

Salt

⚫

Black pepper

🌿

2 tbsp

Cilantro

🌿

2 tbsp

Parsley

🥜

Hazelnuts

🌰

Walnuts

🍚

1 tbsp

Rice vinegar

🫙

0.5 tsp

Cumin

  1. Preheat
    • Beets

    Preheat the oven to 425F and wrap the beets in foil.

  2. Bake
    • Beets

    Bake the beets for an hour and a half, until tender.

  3. Cool
    • Beets

    Remove the beets from the oven and let cool.

  4. Cool
    • Beets

    Once cool enough to handle, rub the skin off the beets.

  5. Cut
    • Beets

    Cut the beets into cubes and add them to a large bowl.

  6. Slice
    • Shallots
    • Beets

    Thinly slice the shallots and add them to the bowl with the beets.

  7. Add
    • Lemon juice
    • Olive oil
    • Salt

    Add the lemon juice, olive oil, salt, pepper, cilantro, parsley, nuts, rice vinegar, and cumin, and mix to combine.

  8. Step

    Store in an airtight container in the fridge for up to 5 days.

Crunchy Beets by @bakedbymelissa

1h50

6 servings

🫜

5

Beets

🧅

2

Shallots

🍋

1

Lemon juice

🫒

2 tbsp

Olive oil

🧂

0.5 tsp

Salt

⚫

Black pepper

🌿

2 tbsp

Cilantro

🌿

2 tbsp

Parsley

🥜

Hazelnuts

🌰

Walnuts

🍚

1 tbsp

Rice vinegar

🫙

0.5 tsp

Cumin

Preparation Steps

  1. Step 1/8

    Preheat the oven to 425F and wrap the beets in foil.

    🫜Beets
    🧻Foil

  2. Step 2/8

    Bake the beets for an hour and a half, until tender.

    🫜Beets
    🧻Foil

  3. Step 3/8

    Remove the beets from the oven and let cool.

    🫜Beets

  4. Step 4/8

    Once cool enough to handle, rub the skin off the beets.

    🫜Beets

  5. Step 5/8

    Cut the beets into cubes and add them to a large bowl.

    🫜Beets
    🔪Knife
    🪵Cutting board
    🥣Large bowl

  6. Step 6/8

    Thinly slice the shallots and add them to the bowl with the beets.

    🧅Shallots
    🫜Beets
    🔪Knife
    🪵Cutting board
    🥣Large bowl

  7. Step 7/8

    Add the lemon juice, olive oil, salt, pepper, cilantro, parsley, nuts, rice vinegar, and cumin, and mix to combine.

    🍋Lemon juice
    🫒Olive oil
    🧂Salt
    ⚫Black pepper
    🌿Cilantro
    🌿Parsley
    🥜Hazelnuts
    🌰Walnuts
    🍚Rice vinegar
    🫙Cumin
    🥣Large bowl

  8. Step 8/8

    Store in an airtight container in the fridge for up to 5 days.

    🫙Airtight container

Composition

Ingredients

Types

Vegetables, Fruits, Oils, Spices, Herbs, Nuts, Condiments

Ingredients

Beets, Shallots, Lemon juice, Olive oil, Salt, Black pepper, Cilantro, Parsley, Hazelnuts, Walnuts, Rice vinegar, Cumin

Notes

Beets (stems removed), Shallots (thinly sliced), Lemon juice (juice of 1 lemon), Black pepper (to taste), Cilantro (chopped), Parsley (chopped), Hazelnuts (part of ½ cup chopped nuts mix with walnuts), Walnuts (part of ½ cup chopped nuts mix with hazelnuts)

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Low-Calorie, Halal, Paleo, soy-free, Gluten-Free

Calories

160 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 14g, Fat: 11g, Fiber: 3.5g, Sugars: 7g

Nutritional Information

Minerals

Potassium: 320mg, Manganese: 0.4mg, Iron: 1mg, Sodium: 220mg

Vitamins

Vitamin C: 8mg, Folate: 65mcg, Vitamin K: 60mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 30 minutes

Overall

1 hour 50 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Foil, Large bowl, Knife, Cutting board, Airtight container

Appliances

Oven

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Everyday, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@bakedbymelissa

Origin

Cuisine

Mediterranean

Geographic

to inform

Various

Aspect

Texture

Crunchy, Tender

Flavors

Earthy, Citrusy, Tangy, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : up to 5 days (store in an airtight container)