SPICY BEETROOT ROASTSo I just finished gobbling up my yummy lunch, and thought I would share my recipe for this Spicy Beetroot Roast with you...This combination of spices with the natural sweetness of fresh roasted beets makes for a mouth watering dish! You can serve right out of the oven, or chilled.
- 6 medium size raw beets (chopped in halves and then quartered)
1/4 cup walnuts (chopped)
1 tsp. rosemary (dried, OR 1 Tbs. freshly chopped)
1 tsp. thyme (dried, OR 1 Tbs. freshly chopped)
2 dried red chili peppers, chopped
1/2 tsp. cinnamon
1/2 tsp. salt
2 Tbs. balsamic vinegar
1 Tbs. red wine vinegar
Juice of one lemon
2 Tbs. extra virgin olive oil
Take 6 medium size raw beets, wash well. Chop in halves then quarter into bite size chunks.
Drizzle 1 Tbs olive oil, 1 Tbs of Balsamic Vinegar, 1 Tbs of Red Wine Vinegar and 1 Tbs freshly squeezed lemon juice over beets (be sure to keep remaining oil, vinegar and lemon to drizzle over just before serving)
Sprinkle Rosemary, Thyme, Salt, Cinnamon, and chopped Chili Peppers over beets and toss well.
Scatter beets in an even layer over pre-sprayed baking tray and place in oven. Stir about every 15 minutes to make sure beets get evenly roasted.
10 minutes before taking out of the oven, sprinkle chopped walnuts over the top and pop back in the oven for remaining time. Beets should be slightly shriveled and can easily be stabbed with a fork.
Remove from oven and let cool. Drizzle remaining oil, vinegar and lemon juice just before serving. Add freshly ground pepper and salt to taste.
Optional: Add freshly crumbled Goats feta for a tasty garnish!
Serves: 6 (serving size 3/4 cup)