Roasted Beets with Cumin, Lime and Mint

Roasted Beets with Cumin, Lime and Mint



  • 1 bunch medium beets (1-2 pounds without greens)
  • Olive oil


  • 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. Place in the oven and roast until they 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.

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



[print-me target=”.post-content”]