Roasted Beets with Cumin and Mint

Ingredients for Roasted Beets with Cumin and Mint

• 1 tablespoon fresh lemon juice

• 1 teaspoon cumin seeds, toasted and lightly crushed

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 2 tablespoons extra-virgin olive oil

• 3 medium beets (575g total without greens), trimmed, leaving 1 inch of stems attached

• 1/3 cup fresh mint, coarsely chopped

How to make Roasted Beets with Cumin and Mint

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 218°C.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.