- 3 medium-sized beets (1 pound total)
- 2 medium-sized navel oranges
- 1/4 cup chopped red onion
- 1/3 cup chopped cilantro
- 2 tablespoons red wine vinegar
- 1 tablespoon minced jalapeño
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin seeds
Preheat the oven to 450 degrees.
Individually wrap the beets in foil and place on a baking sheet. Roast until the beets are tender when pierced with a fork, about 50-60 minutes. Remove from the oven and let cool slightly.
Meanwhile, with a sharp knife, segment the oranges (click here to see How to Segment Citrus). Cut each segment into bite-sized pieces and place in a medium-sized bowl. Squeeze the juice from the orange membranes over the bowl.
Add the onion, cilantro, vinegar, jalapeño, salt, and cumin seeds. Toss thoroughly to combine. When cool enough to handle, remove the foil from the beets and rub off the skins with your hands. Dice the beets and add to the orange mixture. Gently toss to combine.