By Freya Bellin
Beets happen to be delicious simply roasted on their own, but the spice mixture in this recipe really livens them up. It’s hot and citrusy and goes quite well with the natural sweetness of the beets. The headnote below mentions that you’ll have extra spice mixture, and you most certainly will. Sprinkle on a small amount at a time to cover the beets and add more as needed; it was much spicier than I expected it to be. I also highly recommend trying out the honeyed walnuts mentioned in the variation. The honey downplays the spice of the seasoning a bit, and the nuts add a nice crunch.
If there’s one thing I learned from cooking this dish, it’s that peppercorns and sesame seeds are nearly impossible to grind by hand. A spice or coffee grinder help tremendously. Your hands will thank you. Recipe from The Food Matters Cookbook.