After a brief foray into cool Autumn weather, we are back in sweltering Summer temperatures. I’ve put away my flannels and brought back my sundresses and am guzzling icy cold peach juice mixed with soda water.
I am craving cooler weather and lush green mountains, so today we’re taking a visual jaunt to the Black Forest in Germany during late Summer.
My dear friends Rita and Slawik lived outside Baden-Baden for a while and a couple of years ago I was able to visit them for ten days of hiking and feasting and talking a mile a minute.
I love this area so much, especially during late Summer. The mountains are criss-crossed with trails and twisting roads leading from dense forest through vivid green meadows.
After making roasted cauliflower with Thai spices and loving it, I added the spice mix to beetroot before roasting and don’t think I’ll ever be able to roast beetroot without it in the future. The cumin and coriander go beautifully with the earthy vegetable and the lime zest adds a delectable brightness.
Thai Spice Mix Recipe
Mix together the following:
1 tsp each of coriander powder, garlic powder, and onion powder
1/2 tsp each of sea salt, sugar, cumin, turmeric, dried mint, powdered ginger, and chili powder
zest of one lime
Roasted Thai-Spiced Beetroot Recipe
4 large beetroot, peeled, halved and sliced into 1/2 inch pieces
2 Tbsp olive oil
1-2 Tbsp Thai seasoning (see above for recipe)
Preheat oven to 400 F (205 C).
Place beetroot pieces in large mixing bowl, drizzle with grape seed oil. Toss gently to coat.
Sprinkle over seasoning and toss to coat.
Place baking paper on cookie sheet and spread cauliflower evenly. Add more salt if necessary.
Bake 25-30 minutes until beetroot is browned and edges crispy.