If you don’t like cooking with red beets because the colour stains everywhere, you have to try the yellow variety. They are sweeter and taste less earthy and more mellow than the red beet. The key to the best flavour is to roast them. No need to peel.
4 medium yellow beets
2 tbsp (30 mL) olive oil
1/8 tsp (0.5 mL) salt
1/3 cup (50 g) pumpkin seeds
2 tbsp (30 mL) brown sugar
1/2 tsp (2.5 mL) cinnamon
1/2 cup (63 g) crumbled goat or feta cheese
1 tbsp (15 mL) balsamic glaze or syrup (recipe below or store-bought)
1/2 cup (125 mL) balsamic vinegar
2 tbsp (30 mL) maple syrup
To make the dressing: combine the vinegar and maple syrup in a saucepan, bring to a boil, and cook for approximately 4 minutes until slightly syrupy. Set aside. If too thick add a little more maple syrup.
1. Preheat oven to 425° F (220° C). Line a baking sheet with foil and spray with vegetable oil. Slice beets into 1/4-inch (0.6-cm) rounds and place on sheet and sprinkle with olive oil and salt. Bake for 30 minutes, until beets are fork tender. Turn beets halfway through cooking. Reduce the heat to 350° F (180° C).
2. Rinse pumpkin seeds with water, just to wet, and combine with sugar and cinnamon. Place on a small baking sheet lined with foil and sprayed with vegetable oil. Bake for 10 minutes or until seeds are crunchy. Set aside.
3. On serving plate, place beets and top with pumpkin seeds. Dot with cheese and balsamic glaze.
Serving 123 g
Protein 7.3 g
Carbohydrate 17 g
Fibre 3.1 g
Fat 16 g
Saturated Fat 4.7 g
Cholesterol 11 mg
Sodium 214 mg