Roasted Beetroot With Cumin and Mint

Name: Roasted Beetroot With Cumin and Mint
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 14.79 ml fresh lemon juice; 4.92 ml cumin seed, toasted and lightly crushed; 2.46 ml salt; 1.23 ml black pepper; 29.58 ml extra-virgin olive oil; 3 medium beets, trimmed, leaving 1 inch of stems attached (1 1/4 pound total without greens); 78.78 ml of fresh mint, coarsely chopped

Submitted by Wendy's Kitchen

"Epicurious"

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Ready In:: 1hr 15mins
Ingredients:: 7
Serves:: 4

ingredients

14.79 ml fresh lemon juice
4.92 ml cumin seed, toasted and lightly crushed
2.46 ml salt
1.23 ml black pepper
29.58 ml extra-virgin olive oil
3 medium beets, trimmed, leaving 1 inch of stems attached (1 1/4 pound total without greens)
78.78 ml of fresh mint, coarsely chopped

directions

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.