ROASTED BEETS WITH CURRIED VINAIGRETTE OF RED ONIONS
Serves 4 to 6.
Beets can be roasted a day ahead and held in the refrigerator. Dress them and leave them at room temperature for up to three hours to absorb the curry flavors.
4 to 6 medium beets, trimmed of stems and root ends
1/3c. good-tasting extra-virgin olive oil
1 medium red onion, thinly sliced
1 tbsp. brown or yellow mustard seeds
1 tsp. ground turmeric
1 tsp. coriander
1 tsp. cumin
1 tsp. allspice
1/2tsp. freshly ground black pepper
1/8tsp. ground cloves
Juice of 1 lime, or to taste
1/2c. fresh mint leaves for garnish
Preheat the oven to 425 degrees or have a deep bed of hot coals in the grill. Scrub the beets and wrap each in foil. Roast them in the oven, or bury them in the hot coals, replenishing the fuel as needed, for about an hour, or until they are easily pierced with a knife. Cool, unwrap and slip off the skins with a knife. When ready to assemble the salad, slice the beets into thin rounds and spread them on a platter.
Make the dressing by heating the oil in a 10-inch skillet over medium-high. Sauté the onion for 2 minutes and stir in the spices. Warm them over medium until they are fragrant -- about 2 minutes. Take care not to let the spices burn. Immediately pour the mixture over the beets. Squeeze the lime juice over the salad and scatter with mint leaves. An extra sprinkling of salt is a good idea, too.
Nutrition information per serving:
Calories 165 Fat 13 g Sodium 166 mg
Carbohydrates 12 g Saturated fat 2 g Calcium 35 mg
Protein 2 g Cholesterol 0 mg Dietary fiber 3 g
Diabetic exchanges per serving: 2 vegetable, 2½ fat.