17 Feb Roasted Roots
I love roasted veggies, and this particular combination is easy, versatile and satisfying. Serve this plain as a side dish, or toss with tofu or crumbled feta for a main dish. Toss with pasta and the cheese of your choice. Use the leftovers at room temperature for a salad or add them to vegetable stock and blend into a creamy soup.
1 large red beet
1 large rutabaga
1 large turnip
2 tablespoons olive oil
Smoked paprika, cumin, salt and pepper to taste
Peel all the root vegetables and chop into pieces of a similar size. Wash the leek and slice. Toss all of the pieces with the olive oil. I used about a teaspoon of smoked paprika and cumin, a quarter-teaspoon of salt and a half-teaspoon of freshly ground pepper. You could use rosemary (fresh or dried) instead, or any of the common curry spices.