Beets With Onion Cumin Recipes

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BEETS WITH ONION AND CUMIN [27]

Categories     Vegetable

Yield 4 Servings

Number Of Ingredients 9



BEETS WITH ONION AND CUMIN [27] image

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.

2 tablespoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons cumin seed
2 tablespoons all-purpose flour
5 medium beets, peeled and quartered
2 tomatoes - peeled, seeded and chopped
1 1/2 cups water
1 teaspoon salt

BEETS WITH ONION & CUMIN

If you like beets, you'll love this recipe. For those who don't like beets, these may just change that!

Provided by Dancer

Categories     Vegetable

Time 1h3m

Yield 4 serving(s)

Number Of Ingredients 9



Beets with Onion & Cumin image

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.

Nutrition Facts : Calories 83.5, Fat 2.7, SaturatedFat 0.2, Sodium 636.4, Carbohydrate 13.9, Fiber 2.4, Sugar 7.4, Protein 2.3

2 teaspoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons cumin seeds
2 tablespoons all-purpose flour
5 medium beets, peeled and quartered
2 tomatoes, peeled,seeded and chopped
1 1/2 cups water
1 teaspoon salt

BEETS WITH ONIONS

Make and share this Beets with Onions recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6



Beets with Onions image

Steps:

  • In large nonstick skillet, melt butter over medium heat; cook onions, stirring often for 5 to 10 minutes.
  • Sprinkle with sugar and vinegar; reduce heat to low and cook for about 20 minutes or until tender and golden.
  • Add beets to onions; add salt and pepper.
  • Heat over medium heat for 3 to 5 minutes or until heated through.

6 large beets, cooked,skins removed and julienned
4 teaspoons butter
3 medium onions, sliced
2 tablespoons sugar
2 tablespoons balsamic vinegar
salt and pepper

ROASTED BEETS AND ONIONS

Categories     Onion     Vegetable     Appetizer     Roast     Root Vegetable     Beet     Fall     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12 (as part of aïoli menu)

Number Of Ingredients 2



Roasted Beets and Onions image

Steps:

  • Preheat oven to 475°F.
  • Blanch onions in a large pot of boiling water 1 minute, then drain. Trim and peel.
  • Tightly wrap onions and beets in double layers of foil to make 5 packages (2 of onions and 3 of beets) and roast until tender, 30 to 40 minutes for onions and about 1 hour for beets.
  • When beets and onions are cool enough to handle, discard foil. Slip off skins and stems from beets and cut into wedges.

24 (1-inch) red or white boiling onions
12 beets (preferably mixed red and golden; 4 lb), trimmed, leaving 1 inch of stems attached

ROASTED BEETS WITH CUMIN AND MINT

Categories     Citrus     Herb     Vegetable     Roast     Vegetarian     Mint     Beet     Vegan     Gourmet

Yield Makes 6 servings

Number Of Ingredients 7



Roasted Beets with Cumin and Mint image

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.

1 tablespoon fresh lemon juice
1 teaspoon cumin seeds, toasted and lightly crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3 medium beets (1 1/4 pound total without greens), trimmed, leaving 1 inch of stems attached
1/3 cup fresh mint, coarsely chopped

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