Roasted Beets With Cumin And Mint Recipes

ROASTED BEETS WITH MINT-YOGURT SAUCE

Roasted Beets with Mint-Yogurt Sauce image

Dress up succulent roasted beets with a simple mint-yogurt sauce. A hint of ground cumin brings out the vegetable's earthiness.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 7

Ingredients

1 bunch medium beets or 3 bunches baby beets (about 1 1/2 pounds total), scrubbed
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup low-fat plain yogurt
1 tablespoon fresh mint leaves, finely chopped
1/8 teaspoon ground cumin
1 tablespoon fresh lemon juice

Steps:

Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss beets with olive oil. Season with salt and pepper. Cover dish tightly with foil and roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub beets with a paper towel to remove skins.
Meanwhile, in a small bowl, whisk together yogurt, mint, cumin, and lemon juice; season with salt and pepper. Spoon yogurt sauce over beets and serve.

Nutrition Facts : Calories 126 g, Fat 4 g, Fiber 4 g, Protein 4 g

ROASTED BEETROOT WITH CUMIN AND MINT

Roasted Beetroot With Cumin and Mint image

Make and share this Roasted Beetroot With Cumin and Mint recipe from Food.com.

Provided by Wendys Kitchen

Categories Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

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

Nutrition Facts : Calories 82.7, Fat 7, SaturatedFat 1, Sodium 322.9, Carbohydrate 5, Fiber 1.4, Sugar 3.1, Protein 1

ROASTED BEETS WITH CUMIN AND MINT

Roasted Beets with Cumin and Mint image

Categories Citrus Herb Vegetable Roast Vegetarian Mint Beet Vegan Gourmet

Yield Makes 6 servings

Number Of Ingredients 7

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

Steps:

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

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