Ingredients

• 5 baby beets or 2 medium beets
• 3 tablespoons extra virgin olive oil
• 1 teaspoon cumin
• ½ teaspoon coriander
• Salt, pepper and lemon juice to taste
• 8 large mint leaves, cut into chiffonade

Preparation

1. Put beets in a pot of cold water. Bring to a boil over high flame. Cover pot and let simmer for 20 minutes, or until beets are tender – a butter knife will insert easily.
2. Remove beets from heat and let cool. The skins should peel off easily.
3. Cut beets into 8th.
4. Heat olive oil in a skillet over medium flame. Add cumin, coriander, salt and pepper. Cook until spices become aromatic. Add the beets, and warm through, tossing to coat in scented oil.
5. Remove from heat and serve. Sprinkle mint on top, and a squeeze of lemon.

Adapted from Julia’s Blog.

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