Roasted Carrots and Beets with Moroccan Dressing

This is a great make ahead side dish that travels really well. Perfect to bring to your next gathering. This would go very well with brunch or a grilled fish or salmon. If you’d like, a bit of crumbled goat cheese would be another delicious addition.

For the roasted vegetables:
2 large bunches of carrots sliced into 1 inch coins
2 large bunches of beets cut into about 1 inch pieces
1 Tablespoon olive oil
salt and pepper

Preheat the oven to 375º. Add cut carrots and beets to a cooking sheet. Drizzle with olive oil, salt and pepper and toss to combine. Bake in preheated oven for 20 minutes or until just tender. Cool and then refrigerate until you are ready to serve.

For Dressing:
1/4 cup lemon juice
1/3 cup olive oil
1 teaspoon cumin powder
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cinnamon
salt and pepper
large handful of fresh mint - chopped
large handful of fresh cilantro chopped

In a small bowl mix together the lemon juice, olive oil, spices, and salt and pepper to taste. Refrigerate until you are ready to serve. Pour over desired amount on top of roasted carrots and beets. Toss to combine and garnish with the mint and cilantro.