Ingredients
- 1 pound beets
- 1 pound carrot chunks
- chopped almonds
- ½ teaspoon of cumin
- ½ teaspoon of coriander
- a pinch of allspice
- lemon juice
- olive oil
Preparation
- Heat the oven to 400.
- Wash 1 pound beets, wrap each in foil and put on a baking sheet.
- Put 1 pound 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, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, a pinch of allspice, lemon juice and olive oil.
- Garnish: Mint.
About 2 hours
Dining and Cooking