Roasted Beets with Cumin and Mint

Roasted Beets with Cumin and Mint

Info

Rating
Calories
166.0
Protein
5.0
Sodium
417.0
Fat
5.0

Description

Moroccan hospitality, always gracious, begins with mezes, the enticing little dishes set out to welcome guests before the meal. Cumin and mint are a classic combination, and they work particularly well with roasted beets — the cumin underlines their earthiness, and the mint freshens their undeniable sweetness.

Ingredients

1 tablespoon fresh lemon juice
1 teaspoon cumin seeds, toasted and lightly crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3 medium beets (1 1/4 pound total without greens), trimmed, leaving 1 inch of stems attached
1/3 cup fresh mint, coarsely chopped

Directions

  1. Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.
  2. Put oven rack in middle position and preheat oven to 425°F.
  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.
  4. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
  5. Toss warm beets with dressing. Stir in mint just before serving.

Tags

    Citrus Herb Vegetable Roast Vegetarian Mint Beet Vegan Gourmet
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