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BEET AND CITRUS SALAD FREE

Plastic is not cheap in the long term, and I’m pretty sure the aluminum industry wants to keep people gobbling up foil in their kitchens. Thing is, glass would cut into their profit margin. I wish people would ask glassware companies to bring back the glass lids with their bakeware instead of plastic lids. I have (old) lidded glass Pyrex for things like this. My local farmer sold his red beets before I got my order in, so it will be orange beets with little oranges perhaps with cilantro as it’s the only fresh herb I have and I might try some sweet marjoram I grew this year as I’ll be de-twigging it today.ĥ stars reduced to 4 stars for your use of foil! With the cookware suppliers you have I’m surprised you are wasting foil. I have some awesome organic mandarin type oranges. I rarely mix fruits with veggies in same meal – except for a couple recipes my mother made.

If you love these roasted beets, show off this root vegetable in one of these recipes next:

It would also be a great addition to a Thanksgiving or holiday menu, served alongside classic dishes like these:įor more Thanksgiving side dishes, check out this post, and don’t forget the pumpkin pie or apple crumble for dessert! Serve it with your favorite protein or a hearty pasta like my mushroom pasta, sun-dried tomato pasta, butternut squash ravioli, or spaghetti aglio e olio. This roasted beets recipe is a delicious dinner side dish. Let me know what variations you try! Roasted Beets Serving Suggestions

Change the marinade! Toss the roasted beets with apple cider vinegar dressing or lemon vinaigrette.

Skip the watercress, and make a salad! Chop the beets and serve them on a bed of spinach.

Garnish the final dish with thyme leaves or chopped parsley.

Add roasted chickpeas, quinoa, farro, or wheat berries to make it heartier.

Sprinkle it with tangy feta or goat cheese.

Top it with crushed, toasted pistachios or walnuts for crunch.

Want to jazz up this roasted beets recipe? Here are a few ideas: You can roast and marinate the beets up to 2 days in advance, which makes this recipe really easy to assemble and serve. Then, I serve them with orange segments, zest peels, and a handful of watercress or arugula. I toss them with splashes of sherry or balsamic vinegar, fresh orange and lemon juice, and a few pinches of salt and pepper.

BEET AND CITRUS SALAD FREE

That’s it! Feel free to use the oven roasted beets in any recipe you like, or try the serving suggestion here. I like to do this step under running water for easy cleanup! When they’re cool to the touch, rub off the skins.Unwrap the beets and set them aside to cool.Mine usually take 35-60 minutes – the time will depend on the size and freshness of your beets. Place the wrapped beets on a baking sheet and roast until they’re fork-tender.Wrap each beet in aluminum foil with a drizzle of olive oil and generous pinches of salt and pepper.I roast the beets whole and peel them after they’re cooked, so no chopping is necessary. If you’ve never roasted beets before, it couldn’t be easier. It’s not just delicious it’s also really easy to make! If you roast and season the beets in advance, you can put the whole thing together in minutes. This roasted beets recipe is one of my go-to side dishes in the fall and winter.

Add some flaky sea salt, a handful of greens, and orange zest, and you have a cold weather side dish that’s just as fresh and flavorful as any summer salad. A simple citrus marinade brings out their sweet, earthy flavor, and juicy orange slices complement their smooth, soft texture. This roasted beets recipe highlights what I love most about beets.