Saturday, November 8, 2008

Roasted Veggies and Beet Greens

Beets are wonderful! The sweet earthy flavor is delicious paired with some roasted potatoes and carrots, all topped with salt and pepper sprinkles and a little bit of butter. All the vegetables were roasted at 350 for 45 or so minutes (I kept cooking until a fork easily punctured the beet). The beet was whole, with skin, the potatos sliced, and the carrots in large chunky pieces-- all together tossed in a small amount of olive oil and baked with a tin foil roof.
The beet greens are the leaves that come with the beet root-- and they are delicious! I think I even prefer them over spinach! I stripped the greens of the thick stems and then tore the leaves into 2 inch bits before sauteing in garlic and olive oil until tender. Delicious, and very healthy!! The added fiber of the beet root and the energy from a small potato make this a great meal. Portion control is the dictator on whether this meal will feel heavy-- an overdose of potatoes always puts the sleeper hold on my mental agility.. but just the right amount (1 small 2" diameter red potato) and you wont feel a lack of substance to the meal. I am a carb addict, so I am pretty resigned to adding some form of carb to each meal.. althogh I can alter the quantity!

1 comment:

  1. wow I love the color combination in that dish.. wonderful presentation, Mom would be proud :-)

    Plus I love anything with beets in the title