During the fall and winter months, beets are one of the most flavourful vegetables that you can add to your meals. This root vegetable adds a beautiful pop of colour and a unique taste that's earthy and slightly sweet. There are various types of beets, including red, golden, and chioggia, each with its own distinct flavour.
Sprinkle of Nutrition:
Beets are highly nutritious food. They are rich in vitamins and minerals such as vitamin C, folate, potassium, and manganese. They are also a great source of dietary fiber and antioxidants. Fiber-rich foods provide nourishment to the healthy bacteria in the gut. This process supports overall digestive health. Incorporating beets into your meals can be a great way to boost your health and add some variety to your meals.
Honey Roasted Beets
Sweet, tangy, tender, and deliciously caramelized. AKA the most delicious beets you’ll ever try!
Ingredients:
2 tbsp oil (I used olive oil)
2 tbsp honey (I used some local honey from Foote Family Farm)
2 tbsp lemon juice
¼ tsp salt
¼ tsp pepper
2 lbs beets, peeled, halved and cut into small wedges
Instructions:
Place a large baking sheet in a 425°F preheated oven. Let it get hot.
Stir oil, salt and pepper together in a large bowl.
Add beets to bowls and mix well.
Transfer beets to the hot baking sheet and roasts until almost tender, 20-25 minutes.
Remove from the oven and drizzle with honey and lemon juice, toss to coat the beets.
Continue roasting until tender, 5 more minutes.
Now you have delicious beet, but what to have with them…?
I decided to layer my beets in a delicious beetroot and feta salad! It's fresh, substantial, and goes with everything.
I started by making a layer with couscous but you could really use any type of grain, even a microwaveable pack of rice. Then I mixed arugula with my dijon and honey dressing, and added it as my 2nd layer. Next, I added the honey roasted beets as the 3rd layer. Now the fun part, toppings! I added roughly chopped walnuts and delicious crumbled feta.
Dressing Ingredients:
Juice of one lemon (about 2-3 tbsp)
1/4 cup olive oil
1 tbsp dijon mustard (I like to use a whole grain mustard)
1 tbsp honey
1 tsp salt
1/2 tsp pepper
Catherine is a Nutrition & Dietetics Student at Acadia University! Catherine has been an awesome volunteer at the Wolfville Farmers' Market and is now going to contribute blogs to WFM2Go so that we can go on her food journeys with her. You can check out her Instagram here!
