Roasted Spiced Beets and Carrots
Time: 2 hours
1 bunch beets, greens removed
1 bunch of carrots, cut into chunks
½ teaspoon of cumin
½ teaspoon of coriander
Chopped, roasted almonds (optional)
Heat the oven to 400.
Wash beets, wrap in foil and put on a baking sheet.
Put carrot chunks on the baking sheet and toss with olive oil.
Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).
When the beets are cool enough to handle, peel by gently rubbing the skin off under cold water, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, lemon juice and olive oil. Garnish with chopped fresh herbs of choice!
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Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.