Cumin-Roasted Beets Recipe | Vegetarian Times Skip to main content

Cumin-Roasted Beets

These beets can be served warm in a bowl or at room temperature over a bed of greens.



Ingredient Line: 
3 lb. small beets, peeled and cut into eighths
Ingredient Line: 
3 Tbs. garlic-flavored olive oil
Ingredient Line: 
1 Tbs. ground cumin
Ingredient Line: 
4 green onions, thinly sliced (½ cup)
Ingredient Line: 
2 Tbs. lemon juice


1. Preheat oven to 400°F. Toss beets with oil and cumin in bowl; season with salt and pepper, if desired. Spread beets on 2 baking sheets, and roast 30 to 40 minutes, rotating baking sheets halfway through and stirring beets occasionally.

2. While beets are still hot, transfer to large bowl, and stir in green onions and lemon juice.

Nutrition Information: 

2 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
12 g
0 mg
90 mg
3 g
8 g
Serves 8

Comments on this Recipe

Here is the roasted beets recipe from the weekend that I forgot to give to you before you left. xoxo Francine

I made all the dishes for Thanksgiving from the latest issue and this was a hit!

I'm currently growing 4 kinds of beetroot and can't wait to try this.

This sounds great!

Surprisingly superb. I say that because the cumin made me think twice that it would be overpowering. But, the brilliant combination of garlic used in cooking and tossing with lemon juice and green onions gave it a very refreshing, unique taste. I had no reason to worry about the cumin. Great discovering. Will make much more often now.

Looks great!