Roasted Beets with Cumin and Mint |
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Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 6 |
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Moroccan hospitality, always gracious, begins with mezes, the enticing little dishes set out to welcome guests before the meal. Cumin and mint are a classic combination, and they work particularly well with roasted beets the cumin underlines their earthiness, and the mint freshens their undeniable sweetness. 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 |
Directions:
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. Cooks' note: Beets can be roasted and tossed with dressing 4 hours ahead, then kept, covered, at room temperature.
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