3 red beets

3 golden beets

2 Tbs olive oil

1 tsp kosher salt

1/2 tsp black pepper

1 tsp cumin powder

1/2 tsp red chile powder

1 tsp garlic powder

6 cups fresh spinach

1  mango, peeled and cut into small pieces

1 avocado, cut into 1/2-inch cubes

1/4 cup cashews, toasted

Cumin Dressing:

1/4 cup fresh lemon juice

1/2 tsp Dijon mustard

1 Tbs shallot, minced

1 clove garlic, minced

1 tsp ground cumin

1/2 tsp salt

1/4 tsp ground black pepper

1/2 tsp sugar

1/2 cup olive oil

1 pinch red pepper flakes

Roasted Beet Salad with Cumin Dressing [Indian Salad Recipe]

Beets are often used in Indian cooking. Perhaps the best known uses for them in Indian recipes are in cutlets, curries and side dishes, called thoran. I like the creamy, earthy flavor of beets and think that their color adds interest to recipes. Also, beets are very high in nutrients and are considered to be good cancer fighters.  In this recipe I use both golden and red beets for their vibrant color and texture and roast them with spices in the oven until they are tender. 

Cumin Dressing:

1.  In a medium bowl, whisk together the lemon juice, mustard, shallot, garlic, cumin, salt, pepper and sugar. Slowly drizzle in the oil, whisking constantly to form an emulsion. Sprinkle in a few red pepper flakes and adjust the seasoning to taste.


1. Arrange the spinach on six salad plates then top them with some of the red and golden beets, mango and avocado. Drizzle with dressing and garnish with the toasted cashews.

4. Roast in for 60 minutes or until the beets can be pierced easily with a fork. Remove and set aside. When cool, remove the skins and cut into thin slices or small cubes.


1. Preheat oven to 375.

2. Wash beets and towel dry. Trim off the leaves.

3. Mix the olive oil and spices together in a bowl. Toss the golden beets in the marinade to coat evenly. Place the beets on a piece of foil. Repeat with the red beets. Fold the foil into packets then place them on a baking sheet.