This heavenly side dish is fragrant with warm spices; a must-try for a chilly winter’s night.
1 bunch Chioggia beets
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cloves
2 tablespoons olive oil
Sea salt and fresh ground pepper
1. Preheat the oven to 350°.
2. In a small bowl, combine the cumin, coriander, turmeric and cloves. Add 1 teaspoon each of salt and pepper and mix well.
3. If the greens are still attached to the beets, remove them, leaving about 1-inch of the stem intact. Place the beets in a small roasting pan and rub them with the oil and then the spice mixture, coating them evenly. Roast the beets, turning them once or twice, until tender until pierced with a fork, about 1 hour. Let cool until they can be handled, then cut off the stems and peel the beets.
4. Cut the beets lengthwise into wedges and serve warm or at room temperature.