Roasted Beets with Cumin and Mint

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

Instructions

1. Put oven rack in middle position and preheat oven to 425°F. Tightly wrap beets in aluminum foil and roast for 1 hour or until tender, then let stand, still in foil, for at least 20 minutes
2. While beets are roasting, stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while beets finish roasting.
3. When beets are ready, take them out of the foil and run under a small amount of cool water. The peel should come off very easily. Cut off remaining stems and root ends, then cut into 1/2-inch-wide wedges. Toss warm beets with dressing. Stir in mint just before serving.