Beets and cumin? You might ask.
This dish is about intensity... Toasting with
intense heat changes the flavor of cumin seed and makes it an ideal
partner for the intense flavor of beets.
Serves 4
2 tablespoons whole Cumin
Seed
1-1/2 lbs. fresh beets, washed, trimmed (peeling
is optional) and cut into 1-inch dice
2 tablespoons olive or canola
2 tablespoons melted butter
Place heavy skillet over medium-high heat.
Allow skillet to come to temperature.
Add cumin seed and toast approx. 2 minutes.
Pour off cumin into two equal portions to cool.
Bring large pan or pot of salted water to boil.
Add beets, and cook until barely softened, approx. 5 minutes.
Meanwhile, grind one half of the cooled toasted cumin seed.
Pre-heat broiler.
Drain beets and toss with oil, butter and ground cumin.
Spread beets on sheet pan, and sprinkle with whole cumin seed.
Place beets under broiler—turning occasionally—until fork-tender,
approx. 15 minutes.
Some characteristic charred edges may form.
