A trio of spices commonly found in curry blends of India lend an exotic flavor to earthy-sweet roasted beets. If your beets come with tops, cut them off and then save them for sautéing as you would Swiss chard or kale.
Indian-Spiced Roasted Beets
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground turmeric
Sea salt and freshly ground pepper
6 red beets (about 1 3/4 lb./875 g total weight)
2 Tbs. canola or grapeseed oil
Fresh cilantro leaves for garnish
Preheat an oven to 350°F (180°C).
In a small bowl, combine the cumin, coriander, turmeric, 1 tsp. salt and 1 tsp. pepper and stir to mix well.
If the beet greens are still attached, cut them off, leaving 1/2 inch (12 mm) of the stems attached. (Save the greens for another use.) Arrange the beets in a shallow baking dish just large enough to hold them in a single layer. Drizzle with the oil and turn to coat, then rub with the spice mixture, coating the beets evenly. Roast, turning occasionally, until the beets are easily pierced with a sharp knife and the skins are slightly wrinkled, about 1 1/4 hours. Remove from the oven and let cool. When cool enough to handle, cut off the stems and remove the skins with your fingers.
Cut each beet lengthwise into wedges, sprinkle with cilantro and serve warm or at room temperature. Serves 4.
Find more simple, nourishing recipes in our
cookbook Good for You, by Dana Jacobi.