Minted Beets with Cumin, Lemon and Pistachios

By • February 24, 2010 • 13 Comments



Author Notes: This is my take on a beet recipe from Gourmet magazine a few years back. The original called for the cumin and mint, but I have played with the original ratios and added the nuts, cheese and zest. This is a simple dish to throw together, and is loved by everyone in the family. It is also excellent with shaved ricotta salata on top instead of the goat cheese. - OuiChefOui, Chef

Food52 Review: Testing OuiChef’s recipe was an enlightening exercise in how to play around with flavors and textures, and the end product offers a rich bounty of sensory rewards. The soft yielding beets are contrasted by the crunch of the toasted pistachios and the accentuated sweetness of the roasted beets requires the combined strength of tart lemon, tangy goat cheese and the vibrant mint to contrast and complement it. This is a lovely gustatory pairing, that plays on the changing seasons; the smoky autumnal cumin-scented beets are paired with wisps of light summery mint and lemon zest. - PanfusinePanfusine

Serves 6

  • 1 1/2 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 3 tablespoons EVOO
  • 1 1/2 teaspoon cumin seeds, pan toasted and lightly crushed
  • 4 medium or 2 large beets (1 1/2 pounds), cleaned and trimmed, leaving 1 inch of stems attached
  • 1/3 cup fresh mint, cut into chiffonade
  • 1/2 cup raw pistachios, pan toasted and roughly chopped
  • 1 ounce goat cheese, crumbled - or - shaved ricotta salata
  • Micro-planed zest of 1 lemon
  • Fresh ground black pepper to taste
  1. Put oven rack in middle position and preheat oven to 425°F.
  2. Zest the lemon and reserve the zest for service. Stir together lemon juice, toasted/crushed cumin seeds, salt, and pepper in a medium bowl. Whisk in oil and let stand while roasting beets.
  3. Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. If using 2 large beets, cut them in half, and place them cut side up in the foil wrap. Let the beets cool enough to be able to handle in the foil package, about 15 minutes.
  4. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges, or dice them, as you prefer.
  5. Toss warm beets with dressing. Stir in mint and pistachios just before serving. When plating, top with lemon zest and crumbled goat cheese or ricotta salata.

Comments (13) Questions (0)

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8 months ago Trena

This is as delicious as it is beautiful!

Steve_dunn02

8 months ago Oui, Chef

So glad you like it!

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over 2 years ago Panfusine

Thanks for the wonderful opportunity to test & taste this. it was delicious!

Ozoz_profile

over 2 years ago Kitchen Butterfly

That photo is super stunning!!!!

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almost 4 years ago kitchengardener

thanks for the neat take on beets- I used an assortment fresh from the csa and steamed them instead of heating up the kitchen on a 90 plus day! Also got some nice feta at the greek market and substituted that for the ricotta salata

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over 4 years ago NakedBeet

I can find the ricotta salata easily and I'm adding this to my roster of beet recipes. Great photo, too!

Winnie100

over 4 years ago WinnieAb

Yum! I love everything in here esp. the ricotta salata...

Lnd_jen

over 4 years ago lastnightsdinner

I adore the combination of beets and pistachios - add cumin, goat cheese, and all of the other wonderful flavors in this dish, and I am sold!

Steve_dunn02

over 4 years ago Oui, Chef

Thanks so much!

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over 4 years ago TasteFood

I love the use of ricotta salata - it's salty, dryness will nicely offset the beets. And in my book you can never go wrong with lemon, mint and freshly ground cumin.

Steve_dunn02

over 4 years ago Oui, Chef

I actually prefer the ricotta salata myself, but wrote the chevre version here because it is more readily available to people. Thanks for the kind words.

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over 4 years ago ENunn

My mouth is watering. I never say "My mouth is watering."

Steve_dunn02

over 4 years ago Oui, Chef

Aren't you sweet...thanks.