New Classic Recipe

– RECIPES AND STORIES

Beautiful Beets – a bright spot on dreary winter days.

Rate this post

Hi there,

It is a January winter day here in New Jersey. Christmas is over and Valentine’s Day is not until next month. When my friend invited us to dinner she asked me to bring a vegetable. Honestly, I thought, I cannot look at another squash recipe. I need some jewel tones in my life. I came across this recipe in Lemon, Love & Olive Oil and modified it to make it my own. I hope you enjoy it and it brightens up your plate.

There’s something about the work itself — slicing and chopping, assembling, tossing, sliding a sheet pan out of the oven, stirring a pot on the stove — that offers a kind of respite from whatever ache thrums through your psyche, whatever trouble stalks your soul. 

ROASTED BEETS AND CARROTS WITH MINT

Ingredients

  • 3 golden beets
  • 3 purple beets
  • 8 carrots
  • 2 cups full fat greek yogurt
  • juice of 1 lemon (I used a Meyer lemon)
  • EVOO, I like Bertolli first pressed
  • salt and pepper
  • handful of fresh mint

Preparation

  • Peel the carrots
  • Slice the beets into quarters
  • On seperate sheet pans cover the vegetables in olive oil
  • Roast at 375 degrees, the carrots will probably be done in 30 minutes, and the beets in 45 minutes to 1 hour
  • When the vegetables have cooled slice the carrots into large chunks
  • Peel the beets and slice into large chunks
  • Spread a thick layer of yogurt over a large platter
  • Place the carrots and beets on the yogurt
  • Drizzle with the juice of the lemon
  • Taste for salt and pepper and add as needed
  • Sprinkle with mint leaves
  • Serve and enjoy at room temperature!
←
→

38 responses to “Beautiful Beets – a bright spot on dreary winter days.”

  1. ajeanneinthekitchen – I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.
    ajeanneinthekitchen says:

    That looks so good and so colorful. YUM!

    Reply
      • ajeanneinthekitchen – I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.
        ajeanneinthekitchen says:

        No leftovers is definitely high praise indeed. You inspired me. I make something similar with my beets last night for dinner, only I mixed in some onions and Brussels sprouts. YUM! 🙂

      • ajeanneinthekitchen – I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.
        ajeanneinthekitchen says:

        Thank you. it was good. I love Brussels sprouts and beets too.

  2. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class as the spirit moves me. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    They do look like jewels on the plate!

    Reply
  3. Annette Rochelle Aben – Westland, MI – My life is ALL ABOUT being a COMMUNICATOR, so I write/publish books, (find my on Amazon) articles, essays, poetry, heck I love writing LETTERS. I am also a host/producer of internet radio shows; (find me on Blog Talk Radio) my own shows as well as shows that other people host. Since I was a little girl I have been a singer and fronted bands for years. People everywhere are wearing my jewelry and eating the food I create and sell. In my spare time I am a mentor/guide for others along their personal and professional paths. Thank you for joining me here and be sure to let me know what I can help YOU with!
    Annette Rochelle Aben says:

    I love beets! Thank you for this terrific recipe.

    Reply
  4. Annette Rochelle Aben – Westland, MI – My life is ALL ABOUT being a COMMUNICATOR, so I write/publish books, (find my on Amazon) articles, essays, poetry, heck I love writing LETTERS. I am also a host/producer of internet radio shows; (find me on Blog Talk Radio) my own shows as well as shows that other people host. Since I was a little girl I have been a singer and fronted bands for years. People everywhere are wearing my jewelry and eating the food I create and sell. In my spare time I am a mentor/guide for others along their personal and professional paths. Thank you for joining me here and be sure to let me know what I can help YOU with!
    Annette Rochelle Aben says:

    Roasted beets! #yum. Thank you for this wonderful recipe.

    Reply
  5. Jacqui Murray – Laguna Hills, CA. – Jacqui Murray is the author of the popular prehistoric fiction saga, Man vs. Nature which explores seminal events in man’s evolution one trilogy at a time. She is also the author of the Rowe-Delamagente thrillers and Building a Midshipman, the story of her daughter’s journey from high school to United States Naval Academy. Her non-fiction includes over a hundred books on integrating tech into education, reviews as an Amazon Vine Voice, and a freelance journalist on tech ed topics. Look for her next prehistoric fiction, Savage Land.
    Jacqui Murray says:

    That looks wonderful, though not sure I’m inspired enough to eat… beets!

    Reply

  7. This is such a great way of serving roasted root vegetables. Love the colors and flavors. 🙂

    Reply
  10. sammee44 – Victoria, BC – I am a West Coast Reader and Writer who enjoys the big and little things in Life. My philosophy is–if you don't enjoy those precious moments and savour the joy, then how can you appreciate the little things that crosses your daily path?
    sammee44 says:

    I love golden beets and this recipe is veery colourful–definitely my veggie side tonight! Thank you 🙂

    Reply
  12. Linda K – Hi, my name is Linda. I’m just a regular home cook in Toronto who decided to take a leap and start a cooking blog. My blog is meant to be a collection of my favorite recipes, as well as new recipes I discover along the way. I hope I will inspire you to get into your kitchen and try something new.
    Linda K says:

    Not only beautiful, but so good for you!

    Reply
  13. cbholganza – Tagbilaran, Bohol, Philippines – I'm a retired army officer with a passion to serve, hence I continue to soldier on with my dreams, my advocacies.
    cbholganza says:

    Looks great, looks healthy, looks yummy too! 😋😍 Gotta try this!

    Reply
  14. Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles. https://twitter.com/#!/supermegawoman http://www.facebook.com/permalink.php?story_fbid=201634059868404&id=631897250&ref=notif&notif_t=like#!/pages/Darlene-Foster-Writer/362236842733
    Darlene says:

    This looks wonderful. I love beets. Hubby doesn’t but that’s Ok, I get to eat them all myself!

    Reply
  15. CarolCooks2 – Udon Thani – Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them. I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling. Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing. This is now taking me into other areas like deforestation, chemicals and preservatives in the food chain. Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
    CarolCooks2 says:

    We love beets every which way.. This looks and sounds so delicious..

    Reply
  17. Chef Mimi – As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!
    chef mimi says:

    This is lovely! I hope everyone enjoyed it. I had to learn to love beets – they always tasted like dirt to me! Fortunately I grew up.

    Reply
  19. D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
    D. Wallace Peach says:

    Looks delicious, Bernadette. I never liked beets as a kid, but have grown to enjoy them now. And perfect comfort food for these cold days. Thanks for the recipe!

    Reply

    • GM Diana, Dorothy and I were talking about how many people have the experience of disliking vegetables as children and we agreed it was because they were overcooked. I hope you enjoy this dish. It was a tasty as it was pretty.

      Reply
      • D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
        D. Wallace Peach says:

        Great point, Bernadette. My parents liked soggy vegetables, and still do!

  20. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    the Painted Apron says:

    What a beautiful side dish Bernadette, I’m sure your friend was delighted with your contribution to dinner!
    Jenna

    Reply

  21. I think this recipe is very healthy! Well shared ☺💕

    Reply

Any comments or suggestions are appreciated. If you like this recipe, please give it to your friends. Cancel reply

About

Privacy Policy

Terms & Conditions

Subscribe

Contact

Work with me

If you are interested in having your recipe and story featured on my blog, please contact me at newclassicrecipes@gmail.com

Blog at WordPress.com.