Roasted ginger beets
Dec 13, 2011
Beets bring bold color to the table
This roasted beet recipe boasts ginger, fresh herbs and toasted walnuts for a satisfying and gorgeous vegan side dish for the holidays or whenever you have red or golden beets on hand.
Roasted ginger beets recipe
Ingredients: 1 pound beets, trimmed and scrubbed
1/4 cup olive oil, divided
Salt and freshly ground black pepper to taste
1 onion, diced
1/2 fennel bulb, finely chopped
3 garlic cloves, minced
3 tablespoons minced fresh ginger
1 tablespoon maple syrup
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1/2 cup fresh parsley, finely chopped
Zest and juice of 1 lemon
1 bunch watercress, stems removed
Handful of walnuts, toasted and coarsely chopped
Directions: Preheat the oven to 450 degrees F.
Place the beets in a baking dish and drizzle them with half of the oil. Season with salt and pepper. Cover the dish with foil and bake for 45 minutes to 1 hour or until beets are tender.
When beets are cool enough to handle, scrub off the skins using a paper towel, and cut them into bite-sized pieces.
Heat the remaining oil in a medium skillet over medium heat. Add onion and fennel and cook, stirring often, until the vegetables are softened and golden.
Season onion mixture with salt and pepper and add garlic and ginger. Cook, stirring often, for 1 minute or until fragrant.
Transfer the onion mixture to a large bowl. Add maple syrup, mustard and vinegar and stir well to combine.
Add beets, parsley and lemon zest and juice. Season with salt and pepper.
Place watercress on a serving platter, toss beet salad and pour it over the watercress.
Top with walnuts and serve immediately.
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