Today, I have bought 2 bunches of baby beets in my organic shop. I wanted to roast them with a hint of warmth & a bit of spice so I came up with this. This is a lovely vegan & gluten-free side dish, excellent with new cooked potatoes. I served my beets with a fried organic pork chop.
While the beets are roasting, the house smells so lovely & nice! You will see! The beets are tender & a bit sticky too!
MMM,…You know you want them,…Make them right now!
Recipe: For 2 persons
2 bunches of baby beets, greens & tops cut off, peeled & cut into 4 ( in wedges ), enough for 2 persons! I always ware plastic gloves to prevent staining everywhere!
1 tablespoon of fresh rosemary leaves, washed, pad dry on kitchen paper & cut finely
1 tablespoon of fresh lemon thyme, washed, pad dry on kitchen paper & cut finely
1/4 teaspoon of Maldon sea salt flakes
1/4 teaspoon of ground cinnamon
1/4 teaspoon of dried red chili flakes
2 tablespoons of a fruity EVOO
1 tablespoon good balsamic vinegar
1 tablespoon red wine vinegar/ this enhances the beetroot flavour!!
1. Preheat the oven to 200° C (400 F ) for 10 minutes. Place your beet wedges in 1 layer in a non-stick oven dish. Scatter your herbs, your salt, your cinnamon, your dried chili flakes all over the beets. Now, drizzle the olive oil, the balsamic & red wine vinegar all over the beets. With clean hands, mingle everything together. It already smells wonderful!
2. Bake in the oven for about 25 to 30 minutes. After 15 minutes, I turned my wedges over to prevent burning & to brown & bake evenly.
3. Turn off the oven & serve instantly with your other sides. Enjoy! Happy Eating! 🙂
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