Roasted Beets with Cumin and Mint
['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']
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.
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