Roasted Beets with Cumin and Mint
serves 4
Ingredients
- 4 ea beets, trimmed, 1-inch stem
- 1 T olive oil
- 1 T lemon juice
- 1 t cumin seeds, toasted and lightly crushed
- 1/3 C mint, coarse chop
Instructions
- Tightly wrap the beets in a double layer of foil, then roast at 425 until tender. Cool, then unwrap, peel, and cut the beets into 1/2-inch wedges.
- Whisk together the oil, juice, and cumin seeds. Season to taste.
- Toss the beets with the dressing, stir in the mint, plate and serve.
Source: Gourmet, May 2007