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!
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.