Cumin Roasted Beets

This recipe comes from Vegetarian Times. I really like this recipe. It's a different way to make beets, which I happen to like. The roasting gives them some crispy edges and the onion and lemon juice gives them some "punch" and a brightness that is very tasty. I add salt to taste as well.

If you don't have garlic flavored oil, use granulated garlic and sprinkle that on the beets when you mix them with the onions and lemon juice.

You can cut the beets into smaller pieces if you want as well. 

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

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