Cumin Beets


I love the simple, but unusual and effective combination of flavors in this dish, which is inspired by Indian cuisine. It’s my favorite way of cooking small summer beets fresh from the garden because I don’t have to heat up my kitchen with a pot of simmering water on the stove top. If you prefer a spicy dish, add hot pepper sauce, to taste, after the beets have finished cooking.

  • Cumin Beets
    Serves 4
    1. Small (approx. 2 quart) slow cooker
    2. 1 tbsp extra virgin olive oil 15 mL
    3. 1 onion, finely chopped
    4. 3 cloves garlic, minced
    5. 1 tsp ground cumin 5 mL
    6. 1⁄2 tsp sea salt 2 mL
    7. 1⁄2 tsp freshly ground black pepper 2 mL
    8. 2 medium tomatoes, peeled and coarsely chopped 2
    9. 1 cup water 250 mL
    10. 1 lb beets, peeled and used whole, if small, or sliced thinly 500 g
    11. Hot Pepper Sauce, optional
    1. 1. In a skillet, heat oil over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in garlic, cumin, sea salt and pepper and cook, stirring, for 1 minute. Add tomatoes and water and bring to a boil.
    2. 2. Place beets in slow cooker stoneware and pour tomato mixture over them. Cover and cook on Low for 6 hours or on High for 2 hours, until beets are tender. Pass hot pepper sauce at the table, if using.
    1. Tips
    2. For the best flavor, toast cumin seeds and grind them yourself.
    3. To toast seeds: Place in a dry skillet over medium heat and cook, stirring, until fragrant, about 3 minutes. Immediately transfer to a spice grinder or mortar and grind finely.
    4. Peeling the beets before they are cooked ensures that all the delicious cooking juices end up on your plate.
    5. Make Ahead
    6. Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, complete the recipe.
    Judith Finlayson
Posted in Gluten-Free, Recipes, Sides & Sauces, Vegetarian & Vegan.


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