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Roasted Beets with Mint

September 21, 2009 by B

Beets & Mint

One item in last week’s produce box was a beet- not so pretty on the outside but brilliant on the inside and super nutritional as well.  Just so happened that I was given an additional bag of beets a couple of days later.  I was excited to have them but I wasn’t sure what I wanted to do with them. I’ve made a lot of beet soup in the past few years but haven’t really explored much more with them.  I’ve always been a fan of beets though, and it was time to branch out.

raw beets

I was thinking about all of this while sitting in our garden and noticed that the mint was growing wild and needed to be used.  So when looking for beet inspiration I Googled beets & mint and landed on this site with this Roasted Beets with Mint recipe.

mint

This recipe was found here : Roasted Beets with Mint. We made it according to their recipe except doubled the portions- it was delicious!

Roasted Beets with Mint-

1 tablespoon fresh lemon juice
1 teaspoon cumin seeds, toasted and lightly crushed
½ teaspoon salt
¼ teaspoon black pepper
1½ tablespoons extra-virgin olive oil
1¼ pounds beets – total without greens, trimmed, leaving 1 inch of stems attached
1/3 cup fresh mint, coarsely chopped

Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets. — We dry toasted the cumin seeds in a pan and lightly crushed them with a mortar and pestle.

Put oven rack in middle position and preheat oven to 425°F.

roasted beets

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. — This is the first time I have ever roasted beets so I wasn’t certain how tender they would get or how quickly they would roast.  I did know that I did not want them to be mushy at all, I would rather they be undercooked than overcooked.  Because all of the beets were completely different sizes I decided to only roast them for an hour and let them cool for 20 minutes or longer. Turned out to be a good choice because they were cooked perfectly!

peeling and slicing beets

When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.

beets tossed with dressing and mint

Toss warm beets with dressing. Stir in mint just before serving.

beets with mint
This dish was super easy to make.  Fresh mint paired with beets makes a stunning combination not only in taste but visually as well! So vibrant- it even looks healthy!

Filed Under: Food Tagged With: beet, beets, beets and mint, cumin, Garden, hold the onions, kosher salt, lemon, mint, mint from the garden, no onions, oil, roasted beets, roasted beets with mint, Salad

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Comments

  1. dee says

    September 22, 2009 at 1:40 pm

    In totally gonna make this tonight! I just got a huge bunch of beets!

    Got any good recipes that include radishes? I have a lot.

  2. karen says

    October 28, 2009 at 10:51 am

    wow!! this one is right down my alley, meaning right down the gullet. i’m going to try this out this week, thanks for sharing :)

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