Step 1

Heat broiler. On a large rimmed baking sheet, toss peppers, tomatoes, 1 Tbsp oil, and ¼ tsp each salt and pepper. Broil, tossing once, until vegetables are tender and slightly charred, 8 to 10 minutes.

Step 2

Transfer to a bowl and cover with plastic wrap. Set aside until cool. Carefully remove skins from peppers.

Step 3

Reduce heat to 325°F. To a 9-in. square metal baking pan, add beets, turmeric, ½ cup water, 1 Tbsp oil, and ½ tsp each salt and pepper. Cover with plastic wrap, then foil. Roast until tender when pierced with a fork, 1 hour 30 minutes to 2 hours. Remove foil and plastic and, using a towel, carefully peel beets. Cut into wedges.

Step 4

Transfer peppers and tomatoes to a food processor with almonds, garlic, orange juice, vinegar, and remaining Tbsp oil. Process until smooth. Fold in orange zest and parsley. Serve beets with half of romesco (refrigerate remainder for another use, up to 3 days) and dust with additional turmeric, if desired.