Beet It! Roasted Beet Salad with Cumin Vinaigrette


image  In my childhood household, beets were boiled and served vinegared, sort of as a pickle.  I liked them fine but when I discovered roasting, I never went back!  Roasting beets preserves the nutrients, seals in the sugars, makes it super easy to peel them, with clean up, a cinch.  Just wash the beets, add a little olive oil and any herbs for flavoring, although not necessary, and cook at high temperatures. Continue reading