Raw Beets With Cumin Seeds Recipes

FERMENTED BEETS WITH CUMIN AND BASIL

Steps:

• Slices the beets into 1/4 inch slices.
• Put the cumin seeds in the bottom of two pint jars and stack the beets on top.
• Mix the salt into the water until dissolved, then pour brine into jars until beets are just covered. (If you need to add a little more filtered water, that is okay.)
• Submerge your veggies with a vessel, like another jar that fits inside, and cover these.
• Place jars on small plate and allow to ferment at room temperature (65-78 degrees F) for 1 to 2 weeks.
• Once you're happy with the flavor and acidity, remove the weights and pack basil into each jar. Put lid on and refrigerate. After two days remove the basil (or it will spoil). Enjoy! These will last up to 3 months in the refrigerator.

BEETS WITH ONION AND CUMIN

Steps:

• Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
• Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

BEETS WITH ONION & CUMIN

Steps:

• Heat a medium saucepan over medium-high heat.
• Pour in oil and saute onion and garlic until translucent.
• Mix in cumin seed and saute an additional 2 minutes.
• Sprinkle in flour and saute 1 minute more.
• Stir in beets, tomatoes, water, and salt.
• Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

ROASTED BEETS WITH CUMIN AND MINT

Steps:

• Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.
• Put oven rack in middle position and preheat oven to 425°F.
• Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. Cool to warm in foil package, about 20 minutes.
• When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
• Toss warm beets with dressing. Stir in mint just before serving.