Roasted Beetroot With Cumin And Mint

• 1 tablespoon fresh lemon juice
• 1 teaspoon cumin seed, toasted and lightly crushed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 3 medium beets, trimmed, leaving 1 inch of stems attached (1 1/4 pound total without greens)
• 1/3 cup of fresh mint, coarsely chopped

1. Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.
2. Put oven rack in middle position and preheat oven to 425u0b0F
3. 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.
4. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
5. Toss warm beets with dressing. Stir in mint just before serving.

lemon juice, cumin, salt, black pepper, extravirgin olive oil, beets, mint

Taken from www.food.com/recipe/roasted-beetroot-with-cumin-and-mint-483324 (may not work)