Roots that I hate include those dark ones at the base of blonde hair that hasn't been dyed recently enough. (No offense.) I have no idea how Heidi Klum made those trendy. Probably just by being Heidi Klum.
Roots I love include the kind that grow underground, which, when roasted or boiled, make for some of the healthiest and most delicious nosh you could want.
Believe it or not, prior to last week, I had never prepared beets before.
But when I spotted these beautiful golden babies, I knew it was time.
The following is one of those hardly-a-recipe-recipes. It's pretty simple. Combine the stuff that tastes good. Cook it until it's done.
Roasted Sweets 'n' Beets
about 1 lb. of sweet potatoes
about 1 lb. of red beets
about 1 lb. of golden beets
2 tbsp oil
1 1/2 tsp garam masala
3/4 tsp salt
Preheat the oven to 400 degrees. Wash and dice the vegetables. I left my skins on, but you can choose to remove them if you'd like. Dice the beets a little smaller than the sweet potatoes, because they cook slower. (Or, set the sweet potatoes aside, and add to the mix 15-20 minutes after the beets have been cooking.) In a large mixing bowl or plastic bag, toss the veggies with the oil, garam masala, and salt. Spread in a large baking dish and bake for 60-90 minutes, until fork tender.