I found this recipe on epicurious.com the other day and was pleasantly surprised. I had so many beets from my CSA share to use the other day, I didn’t know what to do with them. The flavors and colors were down right delicious and beautiful. I paired this salad with some grilled tilapia. I didn’t have cumin seeds so I just used powder and it worked out quite well!
- 1 tablespoon fresh lemon juice
- 1 teaspoon cumin
- 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
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 under water, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
Toss warm beets with dressing. Stir in mint just before serving.