Lets talk about beets baby, lets talk about all the good thing that can be, lets talk about beets
Beets are a highly nutritious, low calorie and “cardiovascular health” friendly root vegetable. Certain unique pigment antioxidants in the root, as well as in its top-greens, have been found to offer protection against coronary artery disease and stroke, lower cholesterol levels within the body, and have anti-aging effects.
Plus they are “forking” excellent.
I am wild about beets. I wasn’t always, but I am now. In my younger days beets either came in a can or a jar pickled, and I wouldn’t touch them with a ten foot pole!!!
Once I tried them….first time was pickled beets, I was hooked. So, I began my usual venture into the world of recipes for my new found love.
I found the joy of roasting beets. Really there is no other way …..in my humble opinion, to cook them. Roasting beets intensifies their flavor, brings out their earthy sweetness, and makes them super easy to peel. The skins just slip right off.
Once they are roasted you can use just eat them, use them in salads, or mix them, like I did with other veggies in this wonderful bake.
Beets pair well with one of my other favorite things… goat cheese. Creamy with a pristine white color and distinct flavor which can range in taste from strong and pungent, to delicate and mild. Goat cheese is the perfect topper for beets.
The beets, carrots, leeks, and garlic are splashed with balsamic vinegar and topped with creamy goat cheese and walnuts. This dish is the perfect side dish, or can be a hearty meat free meal.
The next time before you turn up your nose to beets, try Beet Bake…….it will definitely change you into a Beet lover!!!!
Side note…..don’t panic if you pee pink the next day……it’s normal……just saying!
- 6 carrots, peeled and cut into 1½ inch long pieces
- 3 large beets, roasted and cut into chunks
- 2 leeks,light green and white parts only, sliced
- 3 cloves garlic, minced
- coconut oil spray
- 4 ounces of goat cheese
- Balsamic Vinegar
- fresh black pepper
- ¼ cup walnut chopped
- Scrub beets. Wrap completely in aluminum foil and place in a preheat 400* oven. Roast until tender and easily pierced with a knife, about 45 minute to one hour depending on the size of the beets. Remove from the oven and let cool.
- When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers. Cut into chunks
- Cook carrots until tender crisp. I steamed mine.
- While the other veggies are cooking, prepare your leeks.
- Cut the dark green part of the leek off and discard. Cut leeks into slices and pac in a large bowl of cold water. Swish the leeks around to remove any grit. Use a slotted spoon to place leek in a colander and rinse well.
- Spray a skillet with coconut oil spray and heat over medium high heat. Add washed leeks and garlic. Sauté until leeks are translucent and garlic is fragrant.
- Layer all the veggies in a baking dish. Drizzle them with balsamic vinegar and pepper. Sprinkle with walnut and rumbled goat cheese over the top.
- With oven set to broil cook until cheese is golden brown. Let cool slightly and serve.