Minted Beets With Cumin, Lemon And Pistachios

• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 3 tablespoons EVOO
• 1 1/2 teaspoons cumin seeds, pan toasted and lightly crushed
• 4 medium or 2 large beets (1 1/2 pounds), cleaned and trimmed, leaving 1 inch of stems attached
• 1/3 cup fresh mint, cut into chiffonade
• 1/2 cup raw pistachios, pan toasted and roughly chopped
• 1 ounce goat cheese, crumbled - or - shaved ricotta salata
• Micro-planed zest of 1 lemon
• Fresh ground black pepper to taste

1. Put oven rack in middle position and preheat oven to 425u0b0F.
2. Zest the lemon and reserve the zest for service. Stir together lemon juice, toasted/crushed cumin seeds, salt, and pepper in a medium bowl. Whisk in oil and let stand while roasting beets.
3. Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. If using 2 large beets, cut them in half, and place them cut side up in the foil wrap. Let the beets cool enough to be able to handle in the foil package, about 15 minutes.
4. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges, or dice them, as you prefer.
5. Toss warm beets with dressing. Stir in mint and pistachios just before serving. When plating, top with lemon zest and crumbled goat cheese or ricotta salata.

lemon juice, kosher salt, evoo, cumin seeds, beets, fresh mint, pistachios, goat cheese, lemon, fresh ground black pepper

Taken from food52.com/recipes/3381-minted-beets-with-cumin-lemon-and-pistachios (may not work)