Venezuelan Roasted Beet Tagine
A traditional Venezuelan-inspired tagine recipe roasted to perfection in the oven. This sweet and earthy dish showcases the flavors of roasted beets and is perfect for a delicious and healthy meal. Simply serve with crusty bread or over rice for a satisfying dinner.
Ingredients
- ●2 large beetsany color, but red beets add a deeper color
- ●2 tbsp olive oiluse a high-quality oil for best flavor
- ●1 medium onionchop finely for better caramelization
- ●3 cloves garlicmince for added flavor
- ●1 tsp cuminground cumin adds a warm, earthy flavor
- ●1 tsp corianderground coriander adds a citrusy note
- ●1/2 tsp paprikasmoked paprika adds a smoky depth
- ●1 tsp saltuse kosher salt for a flaky texture
- ●1 tsp black pepperfreshly ground for best flavor
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Peel the beets and chop them into 1-inch (2.5 cm) cubes.
- 3
In a large bowl, whisk together the olive oil, cumin, coriander, paprika, salt, and black pepper.
- 4
Add the chopped onion and minced garlic to the bowl and toss to coat with the spice mixture.
- 5
Add the beet cubes to the bowl and toss to coat with the spice mixture.
- 6
Transfer the beet mixture to a 9x13 inch baking dish and cover with aluminum foil.
- 7
Roast in the preheated oven for 45 minutes.
- 8
Remove the foil and continue roasting for an additional 20-25 minutes, or until the beets are tender and caramelized.
- 9
Serve the roasted beets hot, garnished with fresh herbs if desired.