Carrots and Beets

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Carrots and Beets

 

3 tbsps. extra virgin olive oil

1 tbsp. ground turmeric

3 green cardamom pods, roasted and the stones ground finely

4 large organic carrots, scrubbed and cut into quarter lengthwise

2 beets cut into large chunks

sea salt

freshly pressed juice of 1 lemon

 

Mix extra virgin olive oil, turmeric, and ground cardamom well in a large

bowl.

Add carrot and beet chunks and toss until coated in the spicy oil. Place the

dressed carrot and beet chunks in a shallow baking dish, add 1/2 inch water, and

sprinkle with sea salt.

Roast for approximately 45 minutes in a 475 degree hot oven until tender and the

carrots are slightly caramelized. Drizzle with lemon juice and serve while still

hot.

Serves 4.

 

 

 

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