Time: 2 hours
1 bunch beets, greens removed 1 bunch of carrots, cut into chunks ½ teaspoon of cumin ½ teaspoon of coriander lemon juice olive oil 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! Comments are closed.
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CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
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