Roasted Beetroot 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 of fresh mint, coarsely chopped ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
440
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).