Minted Beets With Cumin, Lemon And Pistachios

1. 1

   Put oven rack in middle position and preheat oven to 425u00b0F.

2. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.