Roasted Beets with Cumin, Lime and Mint
- 8 medium beets (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. (If roasting various colors of beets, separate them into different foil packets.) 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. (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.