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Indian Spiced Roast Beets!

November 9, 2011 by Mary Frances 4 Comments

This recipe is really different and so good. I love roasted beets on a salad with goat cheese and toasted walnuts. And then we have a family Polish dish of lightly pickled beets with horseradish that is wonderful with Polish sausage, eggs and homemade bread, but then after that, what do you do with beets besides roasting with olive oil, salt and pepper? Well here is just the recipe. It is really different and really delicious. It is a Melissa Clark recipe, Indian Spiced Roast Beets, from the New York Times that I have altered. I hope you like it as much as we did. Serve with LOVE and enjoy!

beets

INDIAN SPICED ROAST BEETS
Serves 4

1 3/4 pounds beets; a mix of red, and golden
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher or French grey salt, more to taste
Pepper, to taste
1/2 teaspoon brown mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 fat garlic clove, minced
1/3 cup sour cream
1/2 jalapeño pepper, finely chopped with seeds
1 teaspoon grated fresh ginger
1 teaspoon lime juice, more to taste
2 tablespoons chopped fresh cilantro or parsley

Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more.

While the beets roast, prepare the dressing: using the side of a knife or mortar and pestle, mash the garlic with a pinch of salt until it forms a paste. Place sour cream in a bowl; whisk in garlic paste, jalapeño, ginger, 1/4 teaspoon salt and lime juice. Whisk in the cilantro or parsley.

Scrape the warm beets into a large bowl. Stir in the dressing. Taste and adjust seasonings if necessary.

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Filed Under: Vegetables Tagged With: beets, coriander, cumin, ginger, golden beets, Indian spices, jalapeno, Melissa Clark, mustard seeds, red beets

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Comments

  1. Mary Beth says

    December 6, 2011 at 3:39 PM

    I was lucky enough to have dinner at Mary’s house last night. She served these beets on a bed of Boston lettuce. The combination of the warm spicy beets on the cool, delicate leaves was sublime. And visually, the dish was lovely, with those jewel-like reds, purples and golds against the pale green tones of the lettuce. Just perfect!

    Reply
    • Mary Frances says

      December 7, 2011 at 1:28 AM

      MB! So glad you liked them! They’re easy and you did a great job of grating the ginger! Thank you.

      Reply
  2. afracooking says

    February 25, 2013 at 4:11 PM

    This recipe sounds so simple and so delicous!

    Reply
    • Mary Frances says

      February 25, 2013 at 4:42 PM

      It is! All the seeds get toasted with the beets and it’s just really different and very yummy!

      Reply

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