Moroccan hospitality, always gracious, begins with mezes, the enticing little dishes set out to welcome guests before the meal. Cumin and mint are a classic combination, and they work particularly well with roasted beets — the cumin underlines their earthiness, and the mint freshens their undeniable sweetness.
Beets can be roasted and tossed with dressing 4 hours ahead, then kept, covered, at room temperature.
Recipe information
Total Time
1 3/4 hour
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.
Step 2
Put oven rack in middle position and preheat oven to 425°F.
Step 3
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.
Step 4
When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
Step 5
Toss warm beets with dressing. Stir in mint just before serving.
