Welcome Back to YouRoots! We are going to have some killer ways on how to utilize everything the beet has to offer and roasting some veggies as well. As always we are using only wholesome and nutritious foods! As a friendly reminder, no one was hurt in the making of this episode, aside from the veggies, they were murdered.
There are plenty of health benefits from beets, they truly are a super food and it’s no wonder we have been consuming them for a very long time. Aside from being delicious, they are incredible nutritious and have been known to help with blood pressure, increase ahtletic performance, reduce inflammation and even has some anti cancer properties along with a few other great health benefits!
Ingredients
Roasted Lemon & Garlic Eggplant
- 1 whole eggplant cut into wedges
- 8th of a bunch of parsley
- 3 tablespoons of olive oil
- 3 cloves of garlic
- 1 head of cauliflower
Seasoning:
- 1 tsp dried garlic powder
- 1 tbsp paprika powder
- 1 tsp cayenne pepper
- 1 tsp Italian dried herbs
- salt pepper to season
Beet Threesome
Roasted Balsamic Beet Salad
- Three large peeled beets; cut into small cubes
- 2 tbsp soy sauce
- ¼ cup balsamic vinegar
- 2 tbsp of olive oil
- salt, pepper to season
Coconut Beet Stew with Stems!
- Beet stems chopped up from three large beets
- ½ cup of coconut milk
- 1 tbsp Nutritional yeast
- Salt & pepper to taste
- Pinch of caraway seeds
Beet leaf Salad
- Quarter cup Applie Cider
- 2 tbsp Olive Oil
- 1 tbsp Nutritional Yeast
- Salt & Pepper to taste
- Quarter cup Roasted Peanuts
- 4 Dates
- 2 tbsp Dijon Mustard
We are going to start off preparing the eggplant which will be roasted with lemon and garlic. Eggplant is an awesome and sometimes an underutilized veggie. If prepared properly it can be really easy to cook with and is very nutritious. It’s packed full of fiber which will help you feel full as well. This one is easy, add in the parsley and 2 tbsp of olive oil, salt and pepper. Mix everything up and get it onto the pan with some parchment paper.
Let’s prepare the cauliflower steaks. Cut it into steak like pieces, don’t worry if some break, that will likely happen and are definitely still usable. Get them onto the tray as well, mix the season mix together and sprinkle half of it on with the 1 tbsp of olive oil. Mix together and flip over using the other half of the seasoning. See the image below for reference!
Roast for 20 – 30 minutes depending on how crispy you like your veggies at 350. When you pull them out of the oven they should look like…
Time to get the beet threesome underway! Take your beets and peel them, remember to save the stems and leaves! Once you have them peeled, cut them into cubes and put them into a pot. Add in the remaining ingredients, soy sauce, balsamic, etc. Bring to a quick boil, turn the heat down and simmer to all juice is gone and beets become caramelized, this takes about 20 minutes. Reference the photo below, for the size of beet cubes and the size to cut the stems.
For the stew, take the stems and add all ingredients into a pot, bring to a boil and simmer for five minutes, it’s really that simple and… tasty! This is a really unique dish that will be sure to impress, it’s very filling because of the coconut milk and great on a chilly day.
Beet leaves have a very earthy taste and it’s important you make a good dressing for them. The leaves are packed full of nutrition and a great side. Take all of the ingredients for the dressing and whisk. Take the dates (cut up) and peanuts, mix everything together and there you have it, an awesome salad!
Thanks again for taking time out of your day and we really hope that you are finding value out of our blog posts and a few laughs from our videos. Stay tuned for another weekly blog post with another great recipe.
If you have any feedback or comments, good or bad, please let us know below, we welcome all feedback as we are always looking to improve. From the both of us remember to be positive, live with purpose and eat nutritious and delicious wholesome plant based foods!
