Roasted Beets With Cumin And Mint Recipes

Steps:

• Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss beets with olive oil. Season with salt and pepper. Cover dish tightly with foil and roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub beets with a paper towel to remove skins.
• Meanwhile, in a small bowl, whisk together yogurt, mint, cumin, and lemon juice; season with salt and pepper. Spoon yogurt sauce over beets and serve.

Steps:

• 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, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
• Toss warm beets with dressing. Stir in mint just before serving.
• Beets can be roasted and tossed with dressing 4 hours ahead, then kept, covered, at room temperature.

Steps:

• 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, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
• Toss warm beets with dressing. Stir in mint just before serving.

Steps:

• Heat the oven to 400.
• Wash 1 pound beets, wrap each in foil and put on a baking sheet.
• Put 1 pound carrot chunks on the baking sheet and toss with olive oil.
• Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).
• When the beets are cool enough to handle, peel, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, a pinch of allspice, lemon juice and olive oil.
• Garnish: Mint.