Name: Roasted Beets with Cumin and Mint
Cook time: 15 min
Total time: 1 3/4 hour
Yield: Makes 6 servings
Ingredients: 1 tablespoon fresh lemon juice; 1 teaspoon cumin seeds, toasted and lightly crushed; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons extra-virgin olive oil; 3 medium beets (1 1/4 pound total without greens), trimmed, leaving 1 inch of stems attached; 1/3 cup fresh mint, coarsely chopped

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Roasted Beets with Cumin and MintMartyn Thompson

Moroccan hospitality, always gracious, begins with mezes, the enticing little dishes set out to welcome guests before the meal. Cumin and mint are a classic combination, and they work particularly well with roasted beets — the cumin underlines their earthiness, and the mint freshens their undeniable sweetness.

Cooks' note:

Beets can be roasted and tossed with dressing 4 hours ahead, then kept, covered, at room temperature.

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