Roasted Beets with Cumin, Lime and Mint

Emily Ho

Roasted Beets with Cumin, Lime and Mint

Sweet, jewel-toned beets are a staple in my kitchen. I roast them to eat in salads and quick side dishes, such as this brightly flavored -- and colored -- dish with cumin, lime and mint.

Recently I was lucky to have three different varieties of beets to play with: red, golden and chioggia, so I came up with a composed dish highlighting all their gorgeous colors. But don't worry, even if you only have one type of beet available, it will be lovely and tasty.

Complementing the earthy beets is a dressing of toasted cumin, honey and lime juice, plus a garnish of fresh mint. These vaguely Moroccan flavors make the beets an excellent side dish for meals with couscous and chickpeas. They're also delicious with crusty bread for lunch. Or add some arugula and goat cheese for a more substantial salad.

Roasted Beets with Cumin, Lime and Mint

Serves 4

Beets:

8 medium beets (2 pounds without greens)

Olive oil

Dressing:

1/2 teaspoon cumin seeds, toasted and ground

2 tablespoons fresh lime juice

3/4 tablespoon honey

2 tablespoons extra virgin olive oil

Kosher salt

1/4 cup mint leaves, sliced

Preheat oven to 425 F.

Clean the beets and trim off any tops. Rub the beets with a little olive oil and wrap them in aluminum foil. (If roasting various colors of beets, separate them into different foil packets.) Place in the oven and roast until beets can be easily pierced with a fork, about 1 to 1 1/2 hours. Set aside to cool, then remove skins using your fingers or a towel. Slice beets into rounds.

Whisk cumin, lime juice, honey, extra virgin olive oil, and a pinch of salt in a bowl. Add the beets and gently toss to coat. (If serving various colors of beets, toss them separately to prevent staining.)

To serve, arrange beets on a plate and garnish with the mint leaves and a dusting of salt.

Vegan, Vegetarian, Vegetarian

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Roasted Beets with Cumin, Lime and Mint

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