When I ventured to the farmers’ market Saturday morning fear of Hurricane Sandy disappointingly had shut it down. The only vendors that showed up were those with their own tents unwilling to let their ample fall produce go to waste. So I supported each and every vendor at the market and loaded my bags with beets, rutabagas, baby eggplants and zucchini, scallions, and apples. The husband and I fought the morning weather and then rewarded ourselves with a coffee and scone at the delicious Wild Flour bakery downtown.

This recipe comes from Robin Mather author of The Feast Nearby. It’s the story of a writer who gets laid off from her job as a journalist and divorced from her husband at the same time. Instead of reacting by burying her head in shame, she decides to move to a small cabin in rural Michigan. She forges a connection with the farmers and local providers in her area, all the while surviving on $40 per week.

This recipe for Moroccan-Style Roasted Beets with Cumin and Olive Oil is one of the recipes in her book. “The cumin in these good beets plays up their earthiness.”

Moroccan-Style Roasted Beets with Cumin and Olive Oil

2 pounds beets
2 tbsp extra virgin olive oil
2 cloves garlic, smashed and minced
1 tsp cumin
Juice of a lemon
Pinch of good quality salt

Method

1. Preheat oven to 400 degrees.

2. Roast beets whole for 1 to 2 hours, until they are completely tender. Remove beets from oven and allow to cool.

3. Peel with a paring knife and cut into 1/2-inch pieces. Heat oil in skillet. Add garlic and cook until fragrant. Add cumin and cook one more minute.

4. Add beets to a bowl. Coat in hot oil. Add lemon juice and season with salt. Let the salad stand for at least 30 minutes so that the flavors can meld.