Roasted beets with chiles, ginger, yogurt and Indian spices from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • wkhull on January 24, 2024

    This was decent. And I don't particularly like beets. I did add in a couple deseeded and sliced jalapenos with the roasting beets and minced instead of pasted the garlic for the sauce. When making again, I think I'll spritz the beets with some oil before sprinkling the spices to see if that gets them to stick better. Would recommend giving this one a try.

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