Shared by Simone and Marc Azoulay and Marie Salomé Peyronnel
Shared by Simone and Marc Azoulay and Marie Salomé Peyronnel
Salade de Betteraves au Cumin (Beet Salad with Cumin)
Yield: 6-8 people
Salade de Betteraves au Cumin (Beet Salad with Cumin)
Yield: 6-8 peopleFamily Journey
Casablanca, MoroccoParisRio de Janeiro
SydneyNew York City
In Marc Azoulay’s family, this salad is served as part of the first course on Shabbat with other salads like salade cuite, a jammy melange of tomatoes and peppers, and an avocado salad, which you can make by cubing avocado and dressing it with fresh lemon juice, olive oil, salt, and white pepper.
Read more about his family’s Shabbat dinners in “Whether in Paris, New York, or Beyond, Marc Azoulay Always Makes Time for Shabbat Dinner” and try his family’s recipes for chicken with olives and saffron, fish patties simmered in tomato sauce, and meatballs with onions.
Ingredients
- 4 medium beets
- 1 teaspoon of ground cumin
- 4 tbs of lemon juice
- 2 pinches of white pepper
- 6 pinches salt
Preparation
Step 1
Heat the oven to 400F.
Step 2
Scrub each beet then dry and wrap them in tin foil. Place the beets onto a baking sheet and roast for 55-60 minutes. You can check for doneness by slightly unwrapping one beet and trying to puncture it with a fork. It is ready when the beet is fork-tender.
Step 3
Remove the beets from the oven and allow to cool completely. Remove the skin from each beet with your hands or a small paring knife, then cut into 1/2 inch-thick wedges.
Step 4
Toss the beets with the rest of the ingredients and serve immediately.
