Roasted root veggies in the winter are just the bomb! They make me feel so grounded, coming from the earth with their gorgeous colors and sweet taste. Beetroot are definitely at the top of my shopping list every single week. I make them into the nourishing beetroot rice bowl, red sauerkraut, and into a cleansing juice. And with Valentine's Day coming up, don't forget about the beet chocolate cupcakes with vanilla caramel frosting - you are going to love them, even if you would never touch beets otherwise. As you can see, plenty of beets are being used in my kitchen!
Yes, to some beets can be an acquired taste with the earthy, bitter flavor, and very dense chewiness. This new recipe is going to make you fall in love with beets, I promise. You will roast these until they become crispy and caramelized, tender and sweet. The sweetness is then balanced with a tangy tahini dip. And in case you can't find tahini, peanut butter would work, too! Give it all a try.
Preparation time: 90 minutes
Makes 2 side servings:
For the beets:
- 1 big beet or 2 medium sized beets
- 1 Tbsp virgin coconut oil
- 1 tsp ground cumin
- 1 tsp paprika
- sea salt
For the dip:
- 1 garlic clove, minced
- 1 Tbsp tahini
- 1 Tbsp extra virgin olive oil
- 1 Tbsp freshly squeezed lime juice
- sea salt and freshly ground black pepper
Pre-heat the oven to 200°C/ 400°F. Line a baking tray with parchment paper, and set to the side.
Using a sharp knife, cut off the top and bottom of the beet, so you have a flat surface to lie the beet down on your chopping block.
Now using your knife, run it down the sides of the beet to peel off the hard skin - this is hard to do with a peeler, that's why we use a knife.
Once the beet is peeled, slice it very thinly into discs.
In a bowl, toss the discs with the coconut oil, cumin, and paprika until well coated.
Spread evenly on the baking tray without letting them overlap.
Roast for 45 minutes up to one hour until slightly crispy and caramelized on the outside. The more roasted, the better they will be!
In the meantime, whisk together the ingredients for the dip, and season with salt and pepper.
Once the beets are done, season with salt, and serve right away with the dip.
You can also keep leftovers in the fridge to toss on to salads and lunch bowls.
Bonus note: I hate doing the dishes, so I will usually omit the step of tossing the veggies I roast in a bowl. I will usually just do this straight on the baking tray with my hands. :-)