This colorful combo offers a good way to get someone to try cooking fresh beets. Roasting fruits and vegetables demonstrates how easy it is to let your oven do the work for you and permits you to cook several different things at once.
1 cup liquefied Butter Buds® mix
½ cup red wine vinegar
½ cup Sugar In The Raw®
1 Tablespoon dried thyme or 2 Tablespoons fresh
3 pounds fresh beets, leaves and stems removed; beets scrubbed
1 butternut squash (about 1 ¾ pounds)
4 sweet potatoes (about 2 ½ pounds)
4 whole cloves garlic, peeled
4 shallots, peeled and cut in half if large
Salt to taste, about 1/8 teaspoon
Freshly ground black pepper to taste
Spray 2 jelly roll pans with non-stick cooking spray and line with heavy-duty aluminum foil.
Preheat the oven to 400 degrees.
Combine first four ingredients in a small bowl. Place the beets on a prepared jelly roll pan and roast them for about 1 hour, or until tender when pierced with a knife. The roasting time depends upon the size of the beets. Rotate pan after 30 minutes. When the beets are cool enough to handle, peel and quarter them.
Toss the beets with 2 Tablespoons of the Butter Buds mixture, place them on a prepared jelly roll pan, and roast them for 15 minutes. Remove from the oven, baste with the Butter Buds mixture, and let cool on the jelly roll pan. Season with salt and pepper to taste.
While the beets are roasting, peel the butternut squash and sweet potatoes, remove the seeds from the squash, and cut both vegetables into approximately 2-inch pieces. Place the sweet potatoes and butternut squash on a prepared jelly roll pan. They should be only one layer deep. Pour ½-cup of the Butter Buds mixture over them and toss them to cover. Roast for 30 minutes. Add the cloves of garlic and the shallots to the jelly roll pan. Pour ¼ cup of the Butter Buds mixture over the vegetables and toss them. Continue to roast them for about 30 minutes more, or until tender when pierced with a knife. Remove from the oven and baste with the Butter Buds mixture.
Place the beets, squash, sweet potatoes, shallots and garlic in a heatproof baking dish and return to the oven until all vegetables are heated throughout.
A lot of people miss the pleasure of eating fresh beets because they don't like the bright red juice that beets make when they are cut. Roasting them unpeeled and with the stems still on greatly reduces this problem. Even so, wearing latex gloves when peeling and cutting them after they are roasted will keep beet juice from staining your hands. The beets will "bleed" their bright red color on the squash and sweet potatoes, so spoon them into the baking dish rather than tossing the vegetables all together.
Nutritional information per serving:
total fat: 0.8g
saturated fat: 0.2g
% calories from fat: 2%
dietary fiber: 13g