Beets With Onion And Cumin Food

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.

CARAMELIZED ONIONS AND BEETS

Steps:

• Place beets in a Dutch oven; cover with water. Bring to a boil; cover and cook for 35-40 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; cool slightly. Peel and quarter beets; set aside., Meanwhile, in a large skillet, saute onions in butter until tender; add sugar and vinegar. Cover and cook over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently., Add the beets, salt, pepper and reserved cooking liquid to skillet; cover and cook for 5 minutes or until heated through.

BEETS WITH ONIONS

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.

ROASTED BEET AND RED ONION SALAD

Steps:

• Remove knobs and tails from the roasted beets and peel off skins. Cut into 1/2 inch square cubes and place in a salad bowl. Add red onion slices to the bowl.
• Whisk together olive oil, vinegar, salt, pepper and cumin. Pour mixture over the onions and beets. Stir gently until beets and onions are evenly coated with the oil mixture.
• Add more salt and pepper to taste, if desired. Marinate for 1 hour at room temperature, then serve.