Photo by Raychel Hessler
2 pounds beets
2 pounds sweet potatoes
6–8 cloves garlic, minced
1–2 inch piece fresh ginger root, minced
½ cup vegetable oil
1 large lemon
2 tablespoons garam masala
1 tablespoon salt (or to taste)
1 tablespoon freshly ground black pepper (or to taste)
1 bunch cilantro, roughly chopped
1 bunch scallions, thinly sliced
Preheat oven to 400 degrees.
Wash the beets, peel them, and cut into large chunks. Place in a mixing bowl and set aside.
Cut sweet potatoes into large chunks and place in a separate mixing bowl Mix garlic and ginger together and divide into three portions. Place one portion in the bowl of beets along with ¼ cup vegetable oil, another portion in the bowl with the sweet potatoes, along with ¼ cup oil. Mix each bowl well and place beets and potatoes on two separate roasting pans. Roast at 400 degrees for 20 minutes.
While vegetables are roasting, mix the remaining portion of garlic and ginger with the lemon zest, lemon juice, garam masala, salt, and pepper. Remove vegetables from oven and evenly distribute this mixture onto the two pans, tossing the roasted vegetables so they are well coated with the marinade.
Place pans back in oven and cook potatoes for 7 more minutes and beets for 10 more minutes. (You will want each vegetable to be soft on the inside and crispy on the outside.) Remove the pans from the oven and allow to cool.
Place the roasted vegetables into a serving bowl, add the cilantro and scallions, and toss gently to evenly distribute. Taste and adjust seasoning if necessary before serving.
Serves 6 to 8
Courtesy of Chef Mel, Whole Foods Market of Sarasota