Tomato, Roasted Beet, and Pickled Onion Salad

Tomato, Roasted Beet, and Pickled Onion Salad
Photo by Lisa Hubbard

Ingredients

  • 1 teaspoon cumin seeds
  • 6 medium beets (2 1/4 lb with greens)
  • 6 tablespoons water
  • 1 teaspoon whole allspice
  • ½ cup sugar
  • 1 tablespoon mustard seeds
  • 1 pint grape or cherry tomatoes
  • + 2 more ingredients
    • 1 ¼ cups cider vinegar
    • 2 small red onions

Preheat oven to 425°F. Wrap beets tightly in foil to make 2 packages and roast in middle of oven until tender, about 1 1/4hours. While beets roast, simmer vinegar, water, sugar, and spices, stirring occasionally, 15 minutes. Add onions and simmer, stirring, 2 minutes. Pour pickled onions with liq...

View full recipe at Epicurious

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