Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Monday, September 27, 2010
RECIPE: Roasted Beets with Cumin and Mint
From Gourmet, May 2007
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
Procedure: 1. Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.
2. Put oven rack in middle position and preheat oven to 425°F.
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.
4. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
5. Toss warm beets with dressing. Stir in mint just before serving.