Moroccan Roasted Beets With Pomegranate And Pistachio Food

ROASTED BEETS WITH MOROCCAN SPICES

Roasted Beets With Moroccan Spices image

Provided by Mark Bittman

Time 2h

Number Of Ingredients 8

Ingredients

1 pound beets
1 pound carrot chunks
chopped almonds
1/2 teaspoon of cumin
1/2 teaspoon of coriander
a pinch of allspice
lemon juice
olive oil

Steps:

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.

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