6 small unpeeled yellow beets, scrubbed clean

4 carrots, peeled

2 small shallots, peeled and quartered

2 cloves unpeeled garlic, crushed

3 tbsp (45 ml) olive oil

4 tsp (20 ml) honey

1 can (19 oz/540 ml) black beans, rinsed and drained

3 tbsp (45 ml) dried apricots, julienned

2 tbsp (30 ml) lime juice

1 tsp (5 ml) chili powder

Salt and pepper

With the rack in the highest position, preheat the oven’s broiler. Line a baking sheet with aluminum foil.

With a mandolin, thinly slice the beets into rounds and the carrots into ribbons. Place on the prepared sheet. Add the shallots and garlic. Drizzle with 2 tbsp (30 ml) of the olive oil and 1 tbsp (15 ml) of the honey. Season with salt and pepper and toss well.

Roast in the oven for about 10 minutes or until the vegetables begin to blacken, stirring them midway through cooking. Let cool.

Meanwhile, in a bowl, combine the beans, apricots, lime juice and chili powder with the remaining oil (1 tbsp/15 ml) and the remaining honey (1 tsp/5 ml).

On a serving platter, arrange the bean mixture and the roasted vegetables.

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