Tag Archives: beets

Happy New Year Roasted Root Vegetables

“One day we will look back on this and laugh.”Virgil

A few days ago I gave SensitiveHusband a card with the quote above written on it. That is because the past few weeks have been rather unusual for us, to put it mildly. We rang in the new year in a hospital room, hours after my emergency gallbladder surgery. My recovery is moving along, and I appreciate all of the support I have received from my family, friends, and even strangers.

root-vegetables_2Right after the surgery, my doctor suggested that I eat root vegetables because they are nutritious and easy to digest. Root vegetables are plant roots that are used as vegetables. Examples include carrots, turnips, beets, parsnips, rutabaga, and sweet potatoes. Roasting is a great way to prepare these vegetables – they get very tender and can even caramelize (especially the carrots – they taste like candy). We enjoyed these so much, I think we will be eating them often in 2013.

3 carrots – peeled and sliced
1 yellow turnip – peeled and cubed
3 beets – peeled and chopped
3 parsnips – peeled and sliced
2 tablespoons olive oil
salt and pepper

–Preheat the oven to 400 degrees F.
–Line a 13×9 glass pan with an assortment of root vegetables.
–Toss the root vegetables with salt, pepper and olive oil.
–Bake the root vegetables for approximately one hour, or until tender.

Happy New Year! Out with the old, in with the new!


Give Thanks for Roasted Acorn Squash and Beet Salad

Greetings! I hope that you had a joy-filled Thanksgiving holiday. Mine was great seeing family and friends and sharing delicious meals over the long weekend. I am thankful for many things, including today’s quiet day to reflect on all the nice events that took place during the week. One of the many things I feel appreciative about is the fact that all of the side dishes I prepared for the Thanksgiving meal were delicious. And I am thankful that SensitiveHusband is such an excellent vegetable chopper! Here’s why…

About two weeks ago, MIL and I were talking about the Thanksgiving menu. MIL and FIL planned to host the holiday meal at their house and cook the turkey and mashed potatoes, among other things. Others coming would prepare additional side dishes. Would I want to try a new recipe that MIL found in her most recent magazine? The recipe was for Roasted Acorn Squash and Beet Salad. As luck would have it, I had just been to the grocery store and had purchased both acorn squash and golden beets, which are the headline ingredients in this recipe. Sure, I would try a new recipe! I just needed to remove the mustard from the ingredient list and adjust the quantity of a few things to suit my taste, and the rest seemed straight-forward.

Now that I have prepared this recipe once, I definitely recommend adding an important preparation technique: a buddy who can chop, peel and seed the acorn squash as you look on in an encouraging way. SensitiveHusband agreed to do this part for me – it took about one hour of focused attention and a really sharp knife to prepare the two acorn squash. I tried to keep SensitiveHusband’s spirits up by cheering him on, but in his effort to only chop the squash and not his fingers, my happy words did not receive much of a response. However, the resulting acorn slices really were works of art! Thanks again, SensitiveHusband!

If you would rather not use a buddy system in preparing this recipe, I suggest purchasing butternut squash that is already peeled, seeded and cubed instead of the acorn squash.

However you decide to prepare this recipe, know that it will be delicious and look beautiful alongside your other side dishes. Thanks!

Roasted Acorn Squash and Beet Salad (inspired by Better Homes and Gardens, November 2012 recipe) Ingredients:
1 lb. small yellow and/or red beets
1 acorn squash (1 1/4 lb.), peeled, seeded, and cut into 1/2 inch slices
1 Tbsp. olive oil
1/4 cup maple syrup
1/4 cup fresh lemon juice
1 Tbsp. maple syrup
1/3 cup olive oil
3 cups baby romaine or leaf lettuces
1/3 cup fresh pomegranate seeds

1. Preheat oven to 400 degrees F. Tightly wrap beets, separated by color, in aluminum foil bundles. Roast 1 hour, or until tender when tested with a sharp knife. Remove from oven; cool slightly. Peel beets and set aside.
2. Place squash slices on a rimmed baking sheet. Toss with salt, pepper, and 1 Tbsp. olive oil. Roast 15 minutes. Drizzle 1/3 cup maple syrup over squash, and roast another 10 minutes, or until tender; cool.
3. To make dressing, in a small bowl whisk the lemon juice and 1 Tbsp. maple syrup together. Add the 1/3 cup olive oil and whisk till smooth.
4. To assemble, place lettuces in middle of a large plate. Pour half of dressing over salad and toss. Arrange beets and squash on lettuce. Sprinkle with pomegranate seeds. Pass remaining dressing.

I am sharing this recipe with Simply Sugar and Gluten Free.

Roasted Beet-le Mania!

This week in our farm share box among the tomatoes, corn, cantaloupe, and basil, sat a bunch of red beets and a bunch of golden beets. I was excited to see the beets because they are an easy and tasty side dish. However, I had never before seen golden beets. They were a bit smaller than their red counterpart and their skins were a bit paler. A little research revealed that red beets grow more quickly than yellow beets, and that is why farmers tend to plant more of them.

According to the George Mateljan Foundation, beets are “an excellent source of heart-healthy folate and a very good source of the antioxidants manganese and vitamin C as well as heart-healthy potassium. Beets are a good source of digestive-supportive dietary fiber, free radical scavenging copper, bone-healthy magnesium, and energy-producing iron and phosphorus.”

I started by peeling and chopping the yellow beets into chunks. When I did this, I found that the golden beets had a nice yellow flesh with reddish stripes running throughout. Then I diced the red beets – they have such a pretty deep purple hue. I roasted the beets separately with olive oil, salt and pepper, and then tossed them together once they were cooked – that way the red beets did not change the hue of the golden ones. SensitiveHusband and I enjoyed this side dish. The beets were sweet and the golden beets were even more tender than the red ones. If you see golden beets at the store or farm stand, pick them up – you won’t be disappointed!

Roasted Medley of Red and Golden Beets
1 bunch golden beets
1 bunch red beets
olive oil

Wash the beets and cut off the green stems. Peel the beets and cut them into bite-sized pieces. Place the beets in separate glass roasting pans. Drizzle with olive oil and sprinkle with salt and ground pepper. Bake at 400 degrees for about 40 minutes. Place all of the beets in a serving bowl and enjoy!

I am sharing this recipe with Simply Sugar and Gluten Free, Gastronomical Sovereignty and Food Trip Friday.