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Roasted Beets With Cumin and Mint

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“From my friend Christa, who swore this recipe would make me love beets. We shall see.”
1hr 35mins

Ingredients Nutrition


  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.
  6. Beets can be roasted and tossed with dressing 4 hours ahead, then kept, covered, at room temperature.

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