Sweet roasted beets

I’ve had a beet in my fridge for a month. Yes a whole month! And I ate it tonight. Hmmm… I didn’t realize root vegetables could last so long to be honest. And trust me, I looked it over beforehand. But no worries, no mold! To be on the safe side, I roasted it up in the oven instead of juicing it :) I blame my man-cave of a fridge for keeping it in hiding. My friends and family always tease me about my overloaded fridge and pantry. First of all, I’m usually pretty heavily stocked. Secondly, I like to pile… and pile :)

To be fair this was the weekend I threw my girlfriend her bridal shower. My mom snapped a shot because she found it highly amusing that we couldn’t even squeeze one more thing into this man-cave. The butter and eggs and excessive condiments I owe to my grandparents who venture up north for the summer and leave me with everything perishable :)

But I put my beet to good use and roasted it up in the oven with some sweet potato, raisins and spices. This dish is one of my favorites! Although it turns out a little different each time I make it. You can use any veggies you want including parsnips, carrots, rutabaga, pumpkin, squash or white potatoes. But I love the flavor of the beet juice combined with a balsamic syrup and cinnamon and nutmeg. It’s almost like dessert! I’ve also made it with roasted apples incorporated. If you use apples, don’t add them in until the last 15 or 20 minutes because they cook super fast.

Sweet Roasted Beets

Ingredients:
1 lg. red beet
1 lg. sweet potato
1 tbs. balsamic syrup
1 tbs. olive oil
1 tbs. orange juice
1 tbs. agave nectar syrup
1 tsp. cinnamon
1/4 tsp nutmeg
pinch of salt
2-3 tbs. jumbo raisins
2 tbs. roasted walnuts
*Serves 2
Print this recipe

1. Preheat oven to 375 degrees.
2. Wash and peel root veggies. Chop into 1/2″ cubes.
3. In a separate bowl mix together olive oil, balsamic syrup, agave syrup and orange juice.
4. Coat veggies in mixture and add spices and raisins.
5. Roast in 375 degree oven covered for 20 minutes. Remove cover and roast for another 20-35 minutes or until veggies are softened. Stir veggies every 15 minutes.
6. Top with toasted nuts and serve.

Oh…my…goodness. These are amazing. I could seriously just gobble up and entire plate for dinner. I make them for my grandma all the time because she loves beets and I even made a dish similar to this for our family Christmas dinner last year. It’s always a hit! There is a similar recipe inĀ The Kind Diet with a more savory take. The author, Alicia Silverstone, uses tamari, lemon juice and fresh herbs for a fabulous flavor combination.

But I really enjoy the sweet version. The balsamic glaze will caramelize your veggies and the nuts add that little extra crunch. A perfect dish to bring to a dinner party too!

I’ve also been getting a lot of use out of my new food processor. I’ve been making banana soft serve all week! Mmmmm, so good! I discovered banana soft serve through the blogosphere and I will admit there are a lot of great recipes and flavor combinations out there. I certainly didn’t invent this recipe but this is the first time I’ve explored this flavor and I must say it definitely tackled an intense sweet tooth I had tonight!

Peanut butter chocolate chunk banana soft serve
2 frozen bananas, chopped into chunks
1 heaping tbs. peanut butter
2 tbs. chocolate chips
dried banana chips for garnish
*2 moderate servings or 1 huge serving

1. Allow your frozen banana to thaw for about 15 minutes or so. It depends on how large of banana chunks you have, but this is a rough estimate.
2. Add bananas to food processor and blend until smooth.
3. Add peanut butter and chocolate chips and blend until most of the chips are chopped.
4. Garnish with banana chips and serve!
*This would also be great with walnuts or pecans incorporate.
*If you want to experiment with flavor try adding a drop of almond or coconut extract.

Tomorrow I’m off to meet with my business college advisor to discuss upcoming courses for the semester. Hopefully everything goes well and I can tackle my plan to be finished in the next 3 semesters. Time is flying by fast and I’m really enjoying being back in college again more than I thought. I’m taking 3 summer courses right now (have I even mentioned that?) yeah, 3!! All packed into a 6-week semester. I’m pretty much doing school work around the clock. But getting classes in during the summer definitely speeds things up and that’s what I’m aiming for at this point! :)

I’m also trying to squeeze in a Colorado trip to see my man-hunk and a Minnesota trip to see my Dad and family sometime before fall semester starts at the end of August. My summer classes are online so I can make it work as long as my knee holds up! I really didn’t count on dealing with a stressful injury during summertime but I guess I’m dealing.

4 comments

  1. Caitlin says:

    omigosh- your beet and sweet potato dish looks so incredible. i MUST make this. i'm a huge fan of red beets and sweet potatoes, and this recipe has my name all over it ;)

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