Root Vegetable Chaat
Ingredients
Directions
Ingredients
2 md
red beets, peeled, 1-inch dice
Jump
2 md
golden beets, peeled, 1-inch dice
Jump
4
carrots, peeled, 1-inch dice
Jump
1
turnip, peeled, 1-inch dice
Jump
1
sweet potato, peeled, 1-inch dice
Jump
¼ c
canola, olive, or coconut oil
Jump
1 tbsp
kosher salt
Jump
1 tsp
cumin
Jump
1 tsp
Kashmiri chile powder
Jump
1 tsp
turmeric
Jump
Juice from one lime
Jump
1 tbsp
chaat masala*
This can be found at any Indian grocery.
*Show Note
Jump
½ c
small diced onion
Jump
½ c
cilantro
Jump
¼ c
fresh pomegranate seeds
Jump
Root Vegetable Chaat

Roasting root vegetables is a tradition that spans the globe. Here’s a delicious and fragrant Indian take, where beets, carrots, and turnips are tossed with Indian spices and finished with lime juice. Not boring!

4-6 servings

  1. Preheat the oven to 425ºF. While the oven preheats, toss all of the diced root vegetables with the oil, salt, cumin, Kashmiri chile powder, and turmeric.
  2. Place the vegetables on a baking tray in a single layer, using two baking trays if necessary.
  3. Roast for 40-45 minutes or until edges are crisp and brown and the vegetables are tender.
  4. Toss the roasted vegetables with lime juice, chaat masala, onions, and cilantro and garnish with pomegranate seeds.

[email_signup id="3"]