Roasted Beets with Mint
This Moroccan dish fits in well with any roasted meat or poultry.

Servings: 6

• 1 tablespoon fresh lemon juice
• 1 teaspoon cumin seeds, toasted and lightly crushed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/4 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.

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

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.

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

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

Per Serving: 61 Calories; 4g Fat (49.6% calories from fat); trace Saturated Fat; 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 229mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.

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