“Parsley, sage, rosemary and thyme…” A lovely song and a lovely collection of fresh herbs to flavour a pan of sweet roasted beets!
Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 30-40 minutes |
| Servings |
people
|
Ingredients
- 8 medium beets washed
- 1/4 cup light olive oil or other light tasting vegetable oil
- 1/2 cup mixed fresh herbs chopped
- salt and pepper to taste
Sweet Mustard Sauce
- 1/4 cup vegan mayo
- 1 Tablespoon yellow mustard
- 1 Tablespoon dijon mustard
- 1 Tablespoon agave or more to taste
Ingredients
Sweet Mustard Sauce
|
Rate this recipe!
|
Instructions
- Heat oven to 400 degrees F.
- Wash your beets and cut into small chunks. You don't need to peel them, as there is a lot of goodness in the skin.
- In a small bowl, combine the oil with the chopped fresh herbs.
- Toss the oil over chopped beets to coat them.
- Spread the coated beets on a baking sheet and allow to cook until beets are fork-tender. Stir occasionally.
- When beets are tender, sprinkle with salt and pepper to taste.
- Eat as is, or drizzle with a Sweet Mustard Sauce or a Lemon Tahini Sauce.
Sweet Mustard Sauce
- Just mix all the ingredients together and adjust to taste. Thin out with a little water, if necessary.
- Drizzle the sauce over the beets and eat while warm. Enjoy!
Recipe Notes
This combination of herbs would be great on roasted potatoes, cauliflower, brussel sprouts, carrots... Try growing these herbs on your window ledge so they are handy! Experiment and enjoy!
