Active Time

　　15 min

　　Total Time

　　1 3/4 hour

　　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.

　　

Ingredients

Makes 6 servings

　　1 tablespoon fresh lemon juice

　　1 teaspoon cumin seeds, toasted and lightly crushed

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　2 tablespoons extra-virgin olive oil

　　3 medium beets (1 1/4 pound total without greens), trimmed, leaving 1 inch of stems attached

　　1/3 cup fresh mint, coarsely chopped

　　

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.

　　Cooks' note:

　　Beets can be roasted and tossed with dressing 4 hours ahead, then kept, covered, at room temperature.