Roasted Beets With Moroccan Spices

• 1 pound beets
• 1 pound carrot chunks
• chopped almonds
• 1/2 teaspoon of cumin
• 1/2 teaspoon of coriander
• a pinch of allspice
• lemon juice
• olive oil

1. Heat the oven to 400.
2. Wash 1 pound beets, wrap each in foil and put on a baking sheet.
3. Put 1 pound carrot chunks on the baking sheet and toss with olive oil.
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. 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. Garnish: Mint.

beets, carrot, almonds, cumin, coriander, allspice, lemon juice, olive oil

Taken from cooking.nytimes.com/recipes/1015270 (may not work)