What you will need
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- sea salt and freshly ground pepper
- 6 red beets ( about 1 3/4 lb total weight)
- 2 tablespoons canola or grape seed oil
- fresh cilantro leaves for garnish
preheat oven to 350•F
in a small bowl, combine the cumin, coriander, turmeric, 1 teaspoon salt, and 1 teaspoon pepper and. Stir to mix well.
If the beet greens are still attached, cut them off, leaving 1/2 inch of the stems attached. (save the greens for another use like sautéing) 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 the easily pierced with a sharp knife and the skins are slightly wrinkled, about 1 1/4 hours. Remove from the oven and allow to cool. When cool enough to handle, cut off the stems and remove to skins with your fingers.
cut each beet lengthwise into wedges, sprinkle with cilantro, and serve warm or at room temperature.