Roasted Beet Kebabs
[Vegan]

To Make the Beet Dip:

1. Pre-heat oven to 390°F.
2. At this step, roast all of the beets, for the dip and for the kebabs. Place the beets in the center of a piece of aluminum foil and wrap around the beets.
3. Place the beets in the oven for 45-60 minutes, or until you can easily slide a knife in and out of the beets.
4. Once the beets are cool enough to handle, rub the skins off and wash them under some cold water. Set aside the beets for the kebabs.
5. Chop the beets, then add all of the beet dip ingredients into your food processor. Purée until the mixture is smooth.

To Make the Kebabs:

1. Heat 2 tablespoons oil in a pan. Add cloves, cumin seeds, and coriander seeds and sauté for few seconds.
2. Add onions and sauté for 5 minutes.
3. Now, add the cooked beans and cook for 3 minutes.
4. Add desiccated coconut, garam masala, cumin, and salt. Mix well and cook for few minutes.
5. Add parsley and cook for one more minute.
6. Remove from heat and let it cool slightly.
7. Grind spiced beets and beans in a food processor.
8. Transfer mixture into a mixing bowl and add bread crumbs. Mix well to make a smooth dough.
9. Take about 3 tablespoons of the mixture for each kebab. Form six equally-sized balls.
10. Slowly spread the mixture on the skewers to make kebabs about 3 1/2 inches long. Press the ends firmly
11. Heat a pan or grill. Place kebab skewers on the pan and cook on all sides for 3-4 minutes, or until lightly colored all around.
12. Serve hot with beet dip, lemon, and onions.