Beets for Dinner
Make this delicious roasted beets recipe with sautéed dandelion greens and natural sweet pecans. Enjoy as-is, topped with goat cheese, feta, or egg, as a side dish next to bunless burgers or serve with cooked black rice to make a beautiful and filling nourish bowl.
Servings: 4 Servings
Calories: 711kcal
Ingredients
- 3 pounds raw beets, peeled and cubed (small pieces) 1.5 kilograms
- 2-3 golden potatoes, peeled and cubed (or sweet potatoes) optional
- 1 to 2 shallots peeled and quartered (optional but recommended)
- ½ cup organic butter or coconut butter (to keep it vegan-friendly.) 114 grams
- 2 tablespoons maple syrup (you can also use coconut crystal) 50 ml
- 1 standard bushel dandelion greens 205 grams
- 1 cup pecan halves or chopped 60 grams
- 3 tablespoons extra virgin olive oil divided
- Salt to taste
- Fresh Rosemary sprigs 3 to 5 sprigs, leaves removed from stems and chopped
Instructions
- Arrange a rack in the center of your oven, and preheat the oven to 400 ℉ or 205 ℃.
- Take a large rimmed baking sheet and cover it with parchment paper; set aside.
- In a small saucepan, melt the butter over low heat. Stir in the maple syrup.
- Place the beets, shallots (and potatoes, if using) in a bowl and pour over the butter mixture. Season with ½ teaspoon salt and chopped rosemary leaves. Stir until all beets are well coated with the mixture and the herbs.
- Place the coated beets on a large rimmed baking sheet and spread out. Bake for 35-40 minutes. Check the beets after 30 minutes and make sure they don't burn (I usually keep them in for exactly 35 minutes); reserve.
- Prepare the dandelion greens and pecans 10 minutes before the end of the beets' baking time (ideal).
- Place a medium bowl of cold water next to the stove. In a small saucepan, bring water to a rapid boil. Boil the dandelion greens for 1 to 2 minutes and immediately transfer to the bowl of cold water (blanching). Blanching the greens before preparing removes some of the dandelions' bitter flavors.
- In a medium-to-large sauté pan, heat one tablespoon of olive oil over medium heat. Stir in the pecans and cook for about one minute, stirring occasionally. Add the blanched dandelion greens and coat with 1 to 2 tablespoons of olive oil—Cook and stir for 2 to 4 minutes. Season lightly with salt.
- Place the sweet and buttery beets in the middle of a large serving plate surrounded by the sautéed dandelion and pecans. Enjoy!
Notes
Alternative options: add 2 to 3 golden potatoes, peeled and cubed or more as preferred.
Other serving suggestions:
- Top with either crumbled goat cheese, feta cheese, Mozarella, or a sharper cheese like Manchego.
- Serve with scrambled or fried eggs on toasted (walnut) bread.
- Make a nourishing vegan-friendly bowl by serving it with cooked black Japonica rice on the side.
- Serve as a side dish with bunless burgers, short ribs, salmon, or a roast.
Nutrition
Calories: 711kcal | Carbohydrates: 59g | Protein: 10g | Fat: 52g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 455mg | Potassium: 1616mg | Fiber: 14g | Sugar: 31g | Vitamin A: 863IU | Vitamin C: 34mg | Calcium: 103mg | Iron: 4mg
