A simple, delicious and colourful side dish. Fresh roasted beets are naturally sweet, healthy, and a colorful addition to any meal.
Course: Side Dish
4-5medium beets,without greens, trimmed, leaving a little of the stem attached
1small red onion,sliced
1tablespoonfresh lemon juice
1teaspooncumin seeds,toasted and lightly crushed with mortar and pestle
Freshly ground black pepper,to taste
1,5tablespoonsextra-virgin olive oil
1tablespoonfresh mint,coarsely chopped
2tablespoonsfresh flat-leaf parsley,chopped
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.