When you first savor beetroot roasted in oven, with its splendid sweet taste and the dazzling Burgundy color in your plate, you’ll certainly prepare it more often than potatoes. It goes perfectly with carrot, parsnip, kohlrabi and other root vegetables that you can prepare this way by leaving out beetroot.
- 1 kg of beetroot
- 3-4 carrots
- 2 spoons of olive or grapeseed oil
- 1 teaspoon of ground cumin
- pinch of chili powder
- 2 teaspoons of tamari or a pinch of unrefined sea salt
Peel beetroot and cut into cubes sized 1×1 cm. Dice the carrot into thicker cubes. Mix vegetables with oil, cumin and chili. Add salt or tamari instead. Distribute the vegetables in a roasting pan with the lid or use foil for covering. Pour very little water (just to cover the bottom of the roasting pan) and roast semi-covered in an oven for about 30 minutes. Remove the lid/foil and roast for another 15 minutes. Serve this way prepared beetroot with some grain, mix with steamed lentils or cool the beetroot and a little lemon, as a dressing and consume as a salad.