Roasted Beetroot With Cumin And Mint - cooking recipe

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

Preparation

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\u00b0F
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.