Roasted Beets With Cumin and Mint

Ingredients

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

Directions

1. 1

   Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.

2. 2

   Put oven rack in middle position and preheat oven to 425°F.

3. 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. 4

   When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.

5. 5

   Toss warm beets with dressing. Stir in mint just before serving.

6. 6

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