Roasted Beets with Cumin and Mint
Tender roasted beets tossed with fragrant toasted cumin seeds and fresh mint in a bright lemon dressing. This colorful side dish combines earthy, warm spices with cool herbs.
4 servings
1 hr 45 min
Be the first to rate this recipe
Ingredients
- •1 tablespoon fresh lemon juice
- •1 teaspoon cumin seeds, toasted and lightly crushed
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •2 tablespoons extra-virgin olive oil
- •3 medium beets
- •⅓ cup fresh mint
- •coarsely chopped
Cooking Instructions
- 1.
Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.
5 min
- 2.
Put oven rack in middle position and preheat oven to 425°F.
10 min
- 3.
Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. Cool to warm in foil package, about 20 minutes.
75 min
- 4.
When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
10 min
- 5.
Toss warm beets with dressing. Stir in mint just before serving.
5 min
