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Tag Archives: beets

Sweet and Sour Roasted Root Vegetables

I came across this recipe in Cooking Light Annual Recipes 2004 cookbook it sounded great.  I love beets and to make it a meal I added sausage brats similar to lazy day casserole.  I also added some potatoes and onions.  Either way you can serve it as a side dish or as a meal.  I think it would be particularly wonderful with a roast.

My son ate it along with the two helpings I had, my daughter thought it was sour and just ate sausage.  Mr.Picky was preparing his own dinner that night.

I thought these wonderful root vegetable had a bright herb flavor.  In no way did I think they were sweet or sour tasting.  The only thing I would do different is to cut my beets up a bit smaller.  With the leftovers I created a big pot of borscht.

Sweet and Sour Root Vegetables

Sweet and Sour Roasted Root Vegetables:

  • 1 lb. small beets, trimmed, peeled, and cut into bite size pieces
  • 1 lb. parsnips, peeled and cut into 2 inch pieces
  • 1 lb. carrots, peeled and cut into 2 inch pieces
  • 1 lb. potatoes, cut into bite size pieces
  • 1/2 onion, coarsely chopped
  • 1/4 cup maple syrup
  • 3 Tbs cider vinegar
  • 1 lemon
  • 2 Tbs olive oil
  • 2 tsp coriander seeds, crushed
  • 2 tsp chopped fresh tarragon or 1/2 tsp dried tarragon
  • 6-10 fresh thyme sprigs
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper

Sweet and Sour Root Vegetables

 

Preheat oven to 400 degrees.

Prepare a 9 x 13″ baking dish with a bit of cooking spray.

Steam the first three ingredients covered in a pan for about 5 minutes.

Place vegetables in the baking dish.

Combine maple syrup and vinegar in a dish and set aside.

In a dish squeeze juice from lemon, add spent lemon halves to the beet mixture.

To the dish of lemon juice add oil, coriander, and tarragon.

Pour over beet mixture and toss well.  Add thyme sprigs and season with salt and pepper.

Sweet and Sour Root Vegetables

Bake at 400 degrees for 30 minutes.

Pour syrup mixture over the vegetables and toss to coat, return to the oven for an additional 30 minutes.

Discard lemon halves and serve hot.

*If you are wanting to add sausage like I did just brown brats in a pan during the first 30 minutes of cooking.  No need to cook them through.  Slice each sausage in half and place on top of the vegetables for the last 30 minutes in the oven.

 

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Roasted Beet and Orange Salad

A while back Mr.Picky had a grand idea to do the Sambazon Purifying Cleanse.  This really surprised me and I actually had never did a cleanse before.  It was hard the first day because of the fact that I could not have caffeine.  But it was only for three days and was very energizing in the end.

The meal suggestions were actually not all that different from how I eat day-to-day.  This was one of the lunch meals and was actually very filling.  Mr.Picky even enjoyed it, although he is quite fond of beets.  I can’t believe one of his favorite vegetables are actually a nutritious one.

Roasted Beet and Orange Salad

Roasted Beet and Orange Salad:

This recipe makes two large lunch portions.

  • 1 medium beet, scrubbed
  • 2 1/2 Tbs olive oil, divided
  • 1 orange, segmented
  • 1 cup baby spinach, cut into slivers
  • 2 tsp balsamic vinegar
  • 1 tsp caraway seed
  • salt

Roasted Beet and Orange SaladPreheat oven to 400 degrees.  Place beet in a roasting pan and drizzle with 1 Tbs of oil.  Roast 45 minutes.

Cool beet to room temperature, peel and cut into bite size pieces.

Place beets, orange, and spinach in a large bowl.

Whisk together in a small bowl vinegar, seeds, oil, and salt.

Toss salad with dressing, and divide for two.

Salad Choices. . .

I love a good salad bar, but usually any restaurant salad bar just doesn’t compare with what I can do at home.  We enjoy salad, it is one the few ways Mr.Picky will eat all his vegetables.  What makes it more exciting is if I put out a variety of toppings.  It gets the kids trying out new things, and they love the idea that they get to create their own.  Don’t get me wrong there are times when I make a tossed or chopped salad but in our house this gets everyone involved.

If I buy lettuce head in bulk, usually 6 Romane heads at a time I need some toppings.  I will spend a little time and wash and chop all of my toppings and keep them in the fridge for dinner every night for the week.  Top with some homemade salad dressings and you are set for the week.  Sometimes we will grill some chicken and it becomes our meal, especially during the hot summer months.

These are common things I will prepare and set out as toppings:Salad Bar

  • tomatoes
  • cucumbers
  • bell peppers
  • olives
  • Leftover bean salad or a rinsed can of beans
  • beets, cooked and cubed
  • cilantro or basil
  • baby corn (as we call them)
  • crumbled blue cheese
  • green onions, or red thinly sliced
  • grapes halved or apples chopped
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