Perfect for Meatless Monday, try this Indian-style Roasted Beets and Carrots Salad I made for the cookbook potluck club from the recent selection of Oxbow Farm vegetables. Enjoy!

 I was contacted by Oxbow Farm in June to take a part of their Oxbow Box project where local Seattle food bloggers get to pick up a box of fresh, local produce, and create something delicious to share with their readers.  This is what my CSA basket looked like:

On the night that I received the basket, I made a composed salad and drank a glass of wine.

This time around, I had a little bit more time to play with the remaining contents of the box and decided to see how beets, leeks, and carrots would co-exist with one another.  This happened on the same night as my book club had a meeting to discuss a book Climbing the Mango Trees ~ Madhur Jaffrey’s Memoir of a Childhood in India.  I chose turmeric, ginger, garlic, and mustard seeds to bring out the Indian flavors in the dish and got to cooking.

Indian-style Roasted Beets and Carrots Salad


4 medium beets, peeled and chopped

4 medium carrots, peeled and chopped

2 teaspoons vegetable

salt and pepper to taste

turmeric to taste

ground cayenne pepper to taste

2 tablespoons coconut oil

4 cloves garlic, minced

2 teaspoons minced ginger

1 teaspoon mustard seeds

1 leek, white part only, halved and sliced

1 teaspoon sugar

1/4 teaspoon turmeric

1/4 teaspoon ground
cayenne pepper

salt and pepper to taste

juice of 1 lime


1.  Preheat oven to 425 degrees and line a baking sheet with parchment paper.

2.  Toss beets and carrots with vegetable oil.  Season with salt, pepper, turmeric and ground cayenne pepper.  Arrange the vegetables in a baking sheet in a single layer and bake for 35-45 minutes, stirring half way through.  Vegetables should be caramelized and tender when finished.

3.  Heat coconut oil in a nonstick large skillet over medium high heat.  Add garlic and ginger and saute for 2-3 minutes, until golden.  Add mustard seeds and stir until they pop.

4.  Add leeks and lower the heat to medium.  Cook leeks, stirring often, until they are soft, 10-15 minutes.

5.  Stir in sugar, turmeric and cayenne pepper.  Mix together with the leeks.

6.  Toss roasted vegetables together with cooked leeks.  Season with salt and pepper and lime juice.

You can eat this hot, room temperature or chilled.

I sincerely loved being a part of the Oxbow Box project and am excited to see what my fellow bloggers did with theirs.  The produce inside the box was vibrant in color, aroma, and flavor – sign up with Oxbow Farm CSA to receive your own box!

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