Root Vegetable Chaat
4-6
servings
Side Dish
Course
Print Recipe
Ingredients
Directions
Ingredients
2 md
red beets, peeled, 1-inch dice
2 md
golden beets, peeled, 1-inch dice
4
carrots, peeled, 1-inch dice
1
turnip, peeled, 1-inch dice
1
sweet potato, peeled, 1-inch dice
¼ c
canola, olive, or coconut oil
1 tbsp
kosher salt
1 tsp
cumin
1 tsp
Kashmiri chile powder
1 tsp
turmeric
Juice from one lime
½ c
small diced onion
½ c
cilantro
¼ c
fresh pomegranate seeds
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!
Directions
- 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.
- Place the vegetables on a baking tray in a single layer, using two baking trays if necessary.
- Roast for 40-45 minutes or until edges are crisp and brown and the vegetables are tender.
- Toss the roasted vegetables with lime juice, chaat masala, onions, and cilantro and garnish with pomegranate seeds.