Roasted Golden Beets and Carrots with Pomegranate Glaze

5-6 small-medium golden beets, peeled and chopped
5-6 carrots, peeled and chopped
5-6 cloves garlic, chopped
1 can chickpeas, drained
1 tsp salt
1/2 tsp cumin
1/2 tsp garam masala
3 Tbsp pomegranate molasses
2 Tbsp olive oil

Preheat the oven to 400. Mix the beets, carrots, garlic and chickpeas in a roasting pan. Whisk the salt, spices, molasses and olive oil together.  Pour over the vegetables and toss until coated.

Cover with foil and bake for 45 minutes.

Purple Smoothie

2/3 cup frozen watermelon cubes
1 banana, cut into chunks
4-5 leaves purple kale, de-stemmed
1/2 cup frozen aronia berries
1/2 cup frozen blueberries
1 cup unsweetened coconut milk
1/2 cup pineapple juice

Blend for 3-5 minutes, or until very smooth.