Contributed by (Adapted from www.veggieburgh.com)

Ingredients

1 large bunch Beets, including greens (if available)
1 Yam
4 Carrots, sliced into coins (including greens if available)

Marinade:
1 Orange
2 Lemons (Meyers, if available)
3 Garlic cloves
1 tsp Salt
1 Tbs Cumin
1/2 Tbs Coriander
2 Tbs chopped Cilantro
1/2 tsp Chili oil (to taste)
1 tsp Dijon mustard
2 Tbs Olive oil

Instructions

Trim the greens from the beets. Leave 1″ stem and the tails on the beets. Drop in boiling salted water along with the whole yam.

Remove when tender-crisp and you can barely pierce them with a fork (20 minutes for the beets, 25 for the yam) and submerge in cold water. The skins should rub off easily. Be sure not to overcook or the final dish will be mushy.

Meanwhile, prepare the sauce. Grind the garlic with the salt in a mortar and pestle until smooth. Mix with the zest, juice, and pulp from the lemons and orange (strain the seeds). Add cumin, coriander, cilantro, chili oil, and mustard. Whisk in the oil. Let sit for 15 minutes while the yam finishes cooking.

Drop the beet and carrot greens in the boiling water for 2-3 minutes to remove some of the bitterness. Drain and rinse in cold water to stop the cooking.

Put 1/3 of the citrus sauce in a cast iron skillet over medium heat. When it begins to sizzle, add the carrots. Cook until tender (5 minutes).

Meanwhile, cut the peeled yam and beets into 1/2″ rounds. Add to carrot mixture along with most of the remaining citrus mix. Reserve 2-3 Tbs of the mix.

Remove the beet mixture and sauté the greens with the remaining citrus mix (1-2 minutes). Serves 2-3.

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