Some people's apartments smell like vanilla and cinnamon sugar. These people make me jealous. They make me want to go home and light vanilla-scented candles while baking cookies. But I just end up watching Bridesmaids instead.
Other people's apartments smell like citrus and orange blossoms. These usually happen to be the people that have perfectly organized kitchen drawers and labels in their pantry. As much as I have tried to be like you, it just isn't going to happen. Not this year at least.
I've been told that my apartment smells like lavender, but I sometimes worry that it really smells like beets and cats. I think the neighbors might be in on this little secret too since I've been roasting root veggies every night this week. Oh well. Maybe it will just inspire you to come home and make roasted beets. I promise I won't judge if you end up watching Bridesmaids instead.
Spicy Roasted Golden Beets
Serves 4
2 bunches of medium golden beets, tops trimmed and quartered
2 Tbs coconut oil
Spices:
1/2 teaspoon cumin
1/2 teaspoon paprika
a pinch of chile powder
1/4 teaspoon sea salt
Preheat oven to 400 degrees. Toss beets with oil and lay flat on sheet pan. Toss with spice mixture. Roast for 30 minutes, or until tender. Sprinkle with some additional salt and pepper, if desired. Serve warm.
i'm not a huge fan of golden beets, but these look AMAZING. i must make this ;)
ReplyDeleteI've been trying so hard to come with some new ideas for roasted golden beets because believe it or not it's not my number one post. So weird. I think I'll go back to that post and link this for my readers, because thousands of people google golden beets. Your actually look way better than mine.
ReplyDeleteI enjoyed your comments about how people's houses smell. I worry about my house smelling like two dogs. I hope it smells more like vanilla. And, one day I'll have those neat labels in my pantry. One day.
I've never had roasted beets, but these look so so good. I'm heading to a farmer's market tomorrow morning, and plan to pick some up and give this recipe a shot! Thanks for sharing it!
ReplyDeleteI've never cooked with beets before. I've wanted to, just never found a beet recipe that I found enticing. But these look fantastic! I thought they were potatoes at first. Think I will be trying my first beet recipe this week.
ReplyDelete@ Lauren & Christin:
ReplyDeleteIt's always great to meet people that have never tried roasted beets before. I think roasting them is the best way to eat 'em because it brings out the natural sweetness and this spice combination masks a bit of the earthiness which people tend not to like. Hope you like 'em! :)
These look sooo delicious! I will definitely try this recipe out! If you love beets, then please take a look at my beet soup, perfect for a fall day. http://bit.ly/beetrootsalad
ReplyDeleteThanks!
I have never had beets before, but I want to try them this fall. Can I replace the coconut oil with olive oil, though?
ReplyDeleteHi Joanne,
ReplyDeleteYou can definitely use a different cooking oil, it doesn't have to be coconut. I've been using coconut oil for roasting because it has s higher smoke point than olive oil, which is much better for lower heat. Almond or avocado oil are also great for roasting, but a little pricey so you can always substitute canola or grapeseed oil too. Happy roasting!
These were really good. This was my first time with coconut oil, so that was fun. Mine aren't as pretty as yours in the picture, but still really great. I roasted some other veg along with it and I'm going to toss the left overs in a balsamic vinegrette for a salad tomorrow, yum!
ReplyDelete@Ashley
ReplyDeleteI'm so glad you enjoyed them! Isn't coconut oil yummy? These would definitely be great over a salad! :)
Beets right? Not radish? They look like radish to me. Sorry for the strange question, but they look so orange in the pictures and beets are so purple :-)
ReplyDeleteBTW, I love you blog, and you write really well, it is such a pleasure to read all your anecdotes while you introduce your new recipe; you make me smile. Ciao.
I used golden beets in the recipe above. Those ones came from a local farm so they are a bit smaller than the typical beets in the grocery store. I'm so glad you are enjoying the blog! Hope you're enjoying the recipes! :)
DeleteIt looks like you don't peel your beets. I've always peeled mine after roasting them whole. Do you recommend peeling if the skin is very grimy and has lots of "hairs"?
ReplyDeleteI like to peel my beets if I boil them or roast them whole in foil because then I notice the taste of the skin. However, when I chop them up and roast them flat on a sheet pan, I don't peel the skin because I can't taste it at all. It's completely your personal preference whether or not you want to peel the beets. If I am not going to peel them, I make sure to give the skin a good scrub with a vegetable brush and I usually try to trim away the smaller roots ("hairs"). I hope that helps! :)
DeleteThis looks and sounds delicious! I've never eaten beets any other way than pickled. I can't wait to give it a try. They look like they'd taste like potatoes. Good choice in spices, as well. Thanks for the awesome pictures to accompany the recipe!
ReplyDeleteTried these and they were marvelous! I did everything just like you said in your recipe, except I did peel them as mine didn't look very appetizing. Anyway, your recipe rocks! Thank you. I did put it on my blog (a link to your recipe) as it went really well with my meatloaf. Glad I found it. :)
ReplyDeleteI'm so glad you liked them! Thanks for linking up! :)
Delete