Roasted Beets With Moroccan Spices

1. 1

   Heat the oven to 400.

2. 2

   Wash 1 pound beets, wrap each in foil and put on a baking sheet.

3. 3

   Put 1 pound carrot chunks on the baking sheet and toss with olive oil.

4. 4

   Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).

5. 5

   When the beets are cool enough to handle, peel, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, a pinch of allspice, lemon juice and olive oil.

6. 6

   Garnish: Mint.

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