Who knew that beets + mint could be so delicious together (not to mention easy to prepare)?
Moroccan-Inspired Roasted Beets with Cumin Seeds & Mint
Adapted from Gourmet, May 2007
1 T fresh lemon juice
1 teaspoon Cumin seeds
½ teaspoon sea salt
A few twists of black pepper
2 Tablespoons organic, extra virgin olive oil
3 medium beets, scrubbed clean but not peeled, leaving about an inch of the stems attached
1/3 cup fresh mint coarsely chopped
Make the dressing:
Roast the cumin seeds by setting them in a dry pan over medium high heat. Shake the seeds occasionally, allowing them to toast on both sides, and take them off the heat when they are fragrant and a toasty brown, or until they begin to pop, about 4 minutes. Stir together lemon juice, toasted seeds, salt and pepper, then pour in the oil while whisking.
Roast the beets:
Wrap the beets in foil and leave them in a 425 degree oven for 60-75 minutes. Let them cook in the foil package for about 20 minutes, then peel. Slice the beets into wedges about ½ inch wide.
Toss the warm beets with dressing, and then stir in the mint just before serving.
I like to roast the beets the night before I want to serve this dish so they’re easy to peel. The dressing comes together super fast—just five ingredients, two of which are salt & pepper—and then I add the mint just before serving. This dish works beautifully as a side dish, or serve it over cooked quinoa for a compete meal.