Ingredients
- 3 beets
- 1 tablespoon + 2 teaspoons kosher salt, divided
- 1 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- ¼ teaspoon ground black pepper
Preparation
Step 1
Place the beets in a pot and submerge completely with cold water and a tablespoon of salt. Bring to a boil and cook for about 30 minutes until fork tender.
Step 2
Drain the beets. Let cool for 10 minutes and peel and cut the beets into ¼ inch cubes.
Step 3
Add the olive oil to a skillet over medium heat. Add the beets, cumin, remaining 2 teaspoons of salt and pepper and sauté until coated, about 3 minutes.
Step 4
Transfer to a bowl and serve warm or at room tempurature.
