Wednesday, March 27, 2013

Roasted Beets Recipe

I had seen a roasted beets recipe that piqued my interest.. though I didn't have half of the ingredients on hand that it called for, so I decided to make up my own. There's used goat cheese, and I absolutely detest goat cheese... so I used my fave, bleu cheese. If you are a big goat cheese fan, I suppose (ick!!!) you could always use that.

I had these beets on hand for my annual juicing spree I like to do as a "reset" after the holidays/bad eating, near the spring. I love beets. They taste SO good... I always prefer beets juicing recipes over all others. They have such a sweet hearty taste, and at 35 calories/beet they are extremely filling and so low-cal... the best kind of food. They are also very low starch for being a root veggie, with the same fullness you'd expect from a potato.

However, I don't eat them very often... they are messy, they stain EVERYTHING red, including your pee. So be prepared for that if you're not used to them.

On to the recipe!


3 Medium Sized Bees
1 T. Olive oil
1 T. Balsamic Vinegar
1/4 C. Bleu or Goat Cheese Crumbles
Salt/Pepper to taste

1. Wash the beets with a scrub brush and cut off long root end and the leaves.

2. Wrap them with aluminum foil and roast in the oven at 350 degrees for an hour. You can check on them occasionally and remove when a toothpick is easily inserted.

3. I sliced mine and attempted to stack them after... you can try this too, or put them in a side dish and sprinkle the bleu cheese crumbles on them. I covered them with olive oil and balsamic vinegar. Add salt and pepper to taste.

These were REALLY good. I would definitely make these for a side for company or when you're feeling bored with your go-to sides.