Diet: Gluten-Free, Vegetarian, Paleo, Dairy Free, Vegan
Beets are colorful root vegetables often described as having an earthy flavor. These roots are most commonly deep red-purple in color, but also come in a variety of other shades, including golden yellow and red-and-white striped. Rich in folate and potassium, beets are also a good source of fiber. Plus those vivid colors aren’t just for show. The pigments are actually full of potent antioxidants.
When stored, beets become sweeter as their starches convert to sugar. They can be eaten raw or they can be boiled, steamed, roasted or sautéed. Beets are one of those overlooked vegetables that once you realize all it beholds, you will cultivate a new appreciation, & maybe even love, for them!
SERVES: 2
Ingredients
- 4-5 small beets, or 2-3 large ones
- ½ cup walnuts (optional)
- Pea shoots, for bedding
- 3 teaspoons olive oil
- 3 cloves garlic, roasted and mashed
- 1 teaspoon vinegar
- 1 small shallot, minced
- Dash of salt
Directions
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Preheat oven to 400⁰F.
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Wash the beets. Peel the garlic. Wrap the beets and the garlic in foil and place in the oven.
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Roast for about 1 hour or until a knife goes through easily. It is okay if the beets are still firm after roasting.
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Peel the beets (they should be really easy to peel) and chop the beets into bite-size pieces and place in a large bowl. Wash the garlic and set aside for dressing.
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Meanwhile, toast the walnuts, if using, in a skillet over medium heat.
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Mix with the mashed garlic the rest of the dressing ingredients, then pour over chopped beets and toss.
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Sprinkle with the toasted walnuts, if using them. Serve hot or cold on pea shoots or other greens.