This past week my son and daughter-in-love got some golden beets in their organic produce basket. They had forgotten to go in and edit the offerings, and neither of them like beets. So we were gifted with the beets which my husband and I both like.
I hadn’t tried it before, so I decided to roast the beets. I trimmed the ends, peeled the beets with a vegetable peeler, and cut them into about 1-inch chunks.
I melted coconut oil and tossed the cubed beets with the oil.
I seasoned the beets with salt, pepper, and cinnamon.
I placed the seasoned beets on a cookie sheet covered with parchment.
I roasted them in a 400 degree oven for 35 minutes until they were fork-tender.
While the beets were roasting, I took frozen raspberries and microwaved them for about a minute so they were thawed and warm. I crushed the berries and whisked in orange marmalade.
added white balsamic vinegar for a little acid so the dressing wouldn’t be too sweet.
My sweet little sous-chef helped me to mix up the dressing.
When the beets were done roasting,
I placed them in a bowl and tossed them with the dressing to coat them.
They tasted wonderful and even one of our “beet naysayers” liked them.
Here’s the recipe:
3 golden beets, peeled and cubed
2 tablespoons coconut oil, melted
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup frozen raspberries, thawed and warmed
2 tablespoons orange marmalade
2 teaspoons white balsamic vinegar (or to taste)
Serve warm.
Enjoy a delicious, sweet vegetable dish that even the kids may like!
Sharing recipes from my heart for home!
Pam