This recipe, provided courtesy of Mark Bittman, originally appeared in The Food Matters Cookbook.

Ingredients

• 1 tablespoon vegetable oil, plus more for greasing the pan
• 2 pounds beets (about 4 large), peeled and cut into wedges
• 1 tablespoon sesame oil
• 1 tablespoon Sichuan or black peppercorns
• 2 teaspoons white sesame seeds
• 1 tablespoon grated orange zest
• 1 tablespoon chili powder
• 1/2 teaspoon poppy seeds
• Salt
• 1⁄2 cup sliced scallions  

Directions

1. Heat the oven to 400°F. Smear a large roasting pan or rimmed baking sheet with a little of the oil. Put the beets in the pan, drizzle with the 1 tablespoon vegetable oil and the sesame oil, and toss to coat.
2. Roast, undisturbed, for 20 minutes before checking.
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