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ROASTED BEETS
Serves 6-8
INGREDIENTS
> 2 pounds of beets (about 6 medium golden or red beets)
> 2 tablespoons walnut oil or olive oil
> 2 teaspoons of fresh chopped rosemary leaves
> 2 tablespoons of balsamic vinegar
> 1 cup of Mandarin orange slices (can use water-packed bottled Mandarins)
> 2 scallions thinly sliced
> ¼ cup chopped walnuts (can sub pistachios)
> salt and pepper to taste
> crumbled Feta or Manchego or a crumbled firm goat cheese (optional)
> assorted salad greens and/or micro-greens (optional)
PREPARATION
Pre-heat the oven to 400 F.
1. peel the beets over parchment paper so you don’t stain your countertop. Cut the beets into ½ inch cubes. 1. Drizzle with the oil, balsamic, and chopped rosemary. Sprinkle on ¼ teaspoon each of salt and pepper and toss.
3. Roast in the middle of your pre-heated oven for about 60 minutes or until tender when pierced with a fork. (Stir the beets around after 30 minutes so they cook evenly.)
4. Remove the beets from the oven and place them in a large bowl to cool for a few minutes.
5. Add the Mandarin slices, scallions, and chopped nuts and mix.
6. Adjust the salt and pepper to taste.
7. Serve as a side dish, or as a salad over assorted salad greens or micro-greens drizzled with a citrus vinaigrette (3 parts oil, 1 part lime juice, sweetened with honey or maple syrup to taste).
8. Optional: sprinkle with crumbled Feta or Manchego or goat cheese.