Friday, January 28, 2011
Roasted Beets and Broccoli
Recipe from Everyday Food
Husband-Tested in Alice's Kitchen
My buddy, Debbie, told me about this recipe. I first thought that the combo seemed a bit strange even though I love both vegetables, but she said that her husband (who is not a fan of beets) had seconds, so I thought I'd give it a try. As it turns out, it's a snap to prepare, very colorful on the plate, tasty and good for you too. Lost River Market & Deli has everything you need to make this healthy dish. Try this for your next Meatless Monday .
1 small head of broccoli
3 medium beets, scrubbed
Kosher salt, to taste
Freshly ground pepper, to taste
Preheat oven to 450 F. Separate broccoli into florets, cutting larger florets into smaller pieces, so that they will cook evenly. Cut beets into thin wedges or very small cubes. (You might wish to wear plastic gloves to protect your hands from the red juices.) Place vegetables on a rimmed sheet pan. Drizzle with olive oil (about 2 Tablespoons.) Sprinkle with salt and pepper. Toss until coated. Spread the vegetables out on the sheet pan so that they are not crowded (otherwise they will just steam.)
Roast for 30 minutes or so, until the broccoli and beets are fork tender.
*If you wish, sprinkle the veggies with a bit of goat cheese, feta cheese or blue cheese. (This will not be a vegan dish if you add cheese.)