Ingredients
- 4-5 medium beets, without greens, trimmed, leaving a little of the stem attached
- 1 small red onion, sliced
- 1 tablespoon fresh lemon juice
- 1 teaspoon cumin seeds, toasted and lightly crushed with mortar and pestle
- 1/2 teaspoon coarse salt
- Freshly ground black pepper, to taste
- 1,5 tablespoons extra-virgin olive oil
- 1 tablespoon fresh mint, coarsely chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
Instructions
- Preheat the oven to 425°F / 220°C.
- Tightly wrap the beets in a double layer of foil and roast on a baking sheet in the middle of the over until tender when pierced with a knife, 1 to 1 1/4 hours (depending on size).
- Meanwhile, fill a small bowl with cold water and add a 1/2 teaspoon of salt. Add the sliced red onions and soak them while the beets cook. This will take any their edge and make them sweeter.
- In a small bowl, stir together the lemon juice, toasted cumin seeds, salt and olive oil. Let stand while the beets continue to roast.
- When beets are cool enough to handle, peel them, rubbing the skin off with a paper towel, discarding stems and root ends, then cut into 1,5 cm-wide wedges.
- Toss the warm beets with dressing. Drain the red onion and add to the mixture. Stir everything together well and garnish with freshly ground black pepper, plus the fresh mint and parsley. Serve warm or at room temperature.
- Enjoy!