Cumin & Orange Beet Salad (GF, DF, Vegan)

Hey There,

This Cumin & Orange Beet Salad is a perfect veggie component to make ahead of time & add to balanced bowls throughout the week. The flavor gets better everyday as leftovers too. Recipe as follows…

Ingredients:

-3 beets

-1/4 white onion, sliced

-Zest & juice of 1 orange

-1 tsp sumac

-1 tsp cumin

-1 tsp sea salt, plus more for salting the boiling water

-A dash of apple cider vinegar, roughly 1 tbsp

-1/4 cup finely chopped cilantro (alternatively, you could use mint or parsley)

Directions:

-Fill a medium pot with water & a bit of sea salt. Place the beets in & the lid on. Bring to a boil.

-Once boiling, remove lid & allow to boil for 30-40 minutes, until just fork tender.

-While the beets cook, soak your sliced onion in a bowl of water to the side. This will make sure the onion flavor isn’t overwhelming, but you can certainly skip this step if you like the punch of raw onion.

-Remove the cooked beets from the water & allow to cool.

-Once cool enough to hold, use your hands to remove the skin. It is easier under running water & should slide right off.

-Chop the peeled beets into roughly 1/2” squares, discarding any stems, leftover peel, or rough ends.

-Transfer to a mixing bowl with the drained sliced onion, orange zest & juice, sumac, cumin, sea salt, cilantro, & a dash of apple cider vinegar. Stir to evenly coat.

-Taste, adjust seasoning as you like, & enjoy!

Notes:

-For sourcing sumac, I love Burlap & Barrel. Use code “LILYFEEDSYOU” for a free pepper grinder with your order.

For your health,

Lily