Roasted Beets with Cumin and Mint
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Carbohydrate 5 g(2%)
- Fat 5 g(7%)
- Fiber 2 g(6%)
- Protein 1 g(2%)
- Saturated Fat 1 g(3%)
- Sodium 124 mg(5%)
- Calories 62
Preparation Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets. Put oven rack in middle position and preheat oven to 425°F. 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. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges. Toss warm beets with dressing. Stir in mint just before serving. Cooks' note:Beets can be roasted and tossed with dressing 4 hours ahead, then kept, covered, at room temperature.
Preparation Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets. Put oven rack in middle position and preheat oven to 425°F. 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. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges. Toss warm beets with dressing. Stir in mint just before serving. Cooks' note:Beets can be roasted and tossed with dressing 4 hours ahead, then kept, covered, at room temperature.
