My oh my, is the fall season ever a mecca for plant eaters. This is the time when roots shine. There are turnips, potatoes (sweet and white), all manner of squash, rutabaga, parsnips, carrots and of course, beets. I know, that with international transporting of fruits and veggies, we can usually get these gems year round. But there is something about buying roots when the crisp air smells like autumn leaves. We start thinking about stews, scalloped potatoes, shepherd’s pie, stuffed squash and the like. We remember the steaming and bubbling pots of our childhood and wonder how we can replicate that feeling of comfort, of safety, of security and of peace. What could be more fun than sitting around the table with family and friends when it is dark outside, enjoying mother nature’s bounty?
Now that I have ditched meals made from the suffering of nonhuman beings, there is no more Cow Stew or Cow Chili or Chicken Pot Pie. Not to worry, for there is a cornucopia of recipes out there for our plant loving palates and the good news is that everyone, even non veggie eaters can enjoy this healthy way of nourishing ourselves.
To this end, I have been fooling around with beets – Roasted Beets a L’Orange, to be exact. I have come up with this recipe which, I think, is pretty tasty. I first tested it out on my daughter. She suggested adding some salt as well as a bit of Agave Syrup to offset the strong orange flavor. I made a few other adjustments and tried it out again today. I wish that I could bottle the delicious aroma wafting thru my house. I would absolutely love to share it with you!!
What I can share with you is my recipe for hearty, beet goodness.
Roasted Beets a L’Orange (printable recipe follows)
Preheat oven to 425 degrees
2 lbs of your favorite color of beets
3-4 large oranges
1 Tbsp fresh ginger, grated
1 Tbsp grated orange rind
2 Tbsp agave syrup (or other sweetener)
1/2 – 3/4 tsp of salt
several grinds of pepper
Soak beets for five minutes in veggie wash and water or one cup of vinegar and water.
Scrub to remove surface dirt.
Remove tails and tops and cut into similar size.
Place beets in a single layer in a baking dish.
Juice oranges and add water, if necessary to make 1.5 cups.
To orange juice, add grated orange zest and ginger, agave, salt and several grinds of fresh pepper.
Pour juice mixture over beets and stir to ensure beets are coated.
Cover with lid or aluminum foil.
Bake in preheated oven for 1-1 1/2 hours, turning every 20 minutes, until the beets are tender and the liquid has reduced and is syrupy.
Serve hot or cold.
I scanned my fridge and cupboard and came up with a salad of kale, spinach, leftover quinoa, and chickpeas.
I tossed the salad fixings with Low Fat Chickpea-Tahini Dressing from fatfreevegan. I love this dressing and I use it often, but I find that I always need to add about a 1/4 or more cup of water to achieve the consistency I like. But, I leave this up to you.
The beets are the hearty, orange topping for the salad
Supper is served.
Vegan Annie’s Handy Kitchen Tips
If you decide to roast them, there is no need to add oil to the dish. Simply add a liquid like juice or veggie broth and you are good to go.
Beets are delicious on their own or as the crowning glory of a salad or grain dish.
Beets are inexpensive to buy and pack a powerful punch in the nutrition department with folate manganese, potassium, copper and more…
Beets, beets, one of nature’s sweet treats…….
May all beings be happy and free.