top of page
Writer's picturebrkt-ברקט

Roasted Beets Redux

c,c,mcv,cv,c


So many way to roast the same vegetable and half an entirely different experience. In this third version of beets in the oven the parsnips change the whole flavor profile. And using red jalapeño instead of harissa or red chilis made the dish stickier and good on toast.


So without any further delay.



BT's Roasted Beets With Parsnip and Jerusalem Artichoke


Ingredients:

6-8 medium beets (~1 pound / 450 grams)

1 large Jerusalem artichoke

3 parsnips

3 cloves new garlic

2 red jalapeño

1/4 teaspoon kosher salt

2 tablespoon fruity olive oil

2 tablespoons honey

1 large sprig fresh rosemary

ground pepper


Directions:

Preheat oven to 375 F. (190 C.)

Peel beets and quarter

Peel artichoke and slice into thick chunks

Peel parsnips and slice into thick chunks

Slice jalapeño in rings

Add all vegetables and garlic to baking dish

Mix remaining oil, salt, and honey

Pour over vegetables

Sprinkle with pepper

Add rosemary

Roast in oven for 45-50 minutes or until vegetables are still tender but still firm

Serve


Enjoy! !בתיאבון




Comments


bottom of page