Spiced Baked Beetroot

• Vegetarian
• Vegan
• Gluten Free
• Serves 4

	4 beetroot, cut into 2cm cubes 2 medium potatoes, cut into 2cm cubes 4 cloves of garlic (skin left on) 1 brown onion, sliced 3 tablespoons coconut oil 2 teaspoons sweet paprika powder 2 teaspoons cumin powder 2 teaspoons coriander powder a little chili powder to taste 2 teaspoons yellow mustard seeds 1/2 teaspoon sea salt (or to taste) a little water

1.  Preheat over to 180C, fan bake.

2.  Chop and place all vegetables in an oven tray.  Add a little water about a half a centimetre - this helps to steam the vegetables while they are baking so they are tender inside.  Stir vegetables around in the water.  Bake for about 20 minutes or until the water has evaporated.

3.  Once the water has evaporated, add coconut oil, all spices and salt.  Mix well.

4.  Continue to bake for another 25-30 minutes or until the beetroot and potato are tender and deliciously crisp.

This dish will complement a refreshing green salad or, steamed greens and seasoned beans, or tofu or tempeh.

Recipe by Kristine Walsh, Harvest Wholefoods Grey Lynn.

Photography by Joe Rich.