Roasted Tricolored Beets
Since I was at the market on Saturday and could not resist the bounty of beets, here’s a bonus recipe this week using the classic, watermelon and golden beets that turns the jewel-like veggies into nature’s candy.
All I did was simply roast them with the same spices I used for the pickling with two changes that were simpler than saying, “Can you beat that?!”
Serve them warm as a side with dinner, or on a salad like I did with spinach and cottage cheese garnished with fresh herbs.
3 cups of beets cut up into 1/4 in” strips
1 tsp. minced garlic
1 tbs. olive oil
1/2 tsp. salt
1/4 tsp. black peppercorns, fennel seeds and coriander seeds
1/8 tsp. ground black pepper
3/4 tsp. chopped fresh dill
1 tsp. basalmic vinegar
- Pre-heat the oven at 375 F
- Place all the ingredients on the sheet pan and mix to coat the beets in all the spices and oil
- Roast for about 20-25 minutes until they’re fork tender
- Remove from the oven and transfer to a glass container and sprinkle some fresh dill and drizzle 1/2 tsp. of basalmic vinegar