Moroccan Roasted Beet Salad With Almonds And Pomegranate Seeds

• 2 bunches Beets (about 8 Medium), Trimmed And Rinsed
• 1 Tablespoon Olive Oil
• 1/2 teaspoons Cumin
• 1/2 teaspoons Sea Salt, Plus More For Roasting Beets
• 2 Tablespoons Meyer Lemon Juice (use Regular Lemon If You Can't Find)
• 2 Tablespoons Freshly Chopped Cilantro
• 1/4 cups Slivered Almonds, Toasted
• 1/4 cups Pomegranate Seeds

1. Preheat oven to 400u0b0F.
2. Divide beets between 2 pieces of foil (about 1-foot long each). Drizzle with olive oil and season with salt. Wrap tightly in foil until airtight. Place in baking dish and roast until fork-tender, about 1 hour. Carefully open foil and allow to rest until cool enough to touch. Slip skins off with your fingers. Cut beets into wedges and add to large mixing bowl.
3. Toss beets with cumin, 1/2 teaspoon salt, lemon juice, and cilantro. Transfer to serving bowl and garnish with almonds and pomegranate seeds.

bunches beets, olive oil, cumin, salt, lemon juice, freshly chopped cilantro, ubc, ubc

Taken from tastykitchen.com/recipes/salads/moroccan-roasted-beet-salad-with-almonds-and-pomegranate-seeds/ (may not work)