Roasted Beets & Carrots

Roasted Beets & Carrots can make for a delicious side dish or a part of a whole plant-based meal when served over a fluffy rice pilaf and bed of fresh greens. Beets are high in nutrients while low in calories, containing a notable source of vitamin B2 and manganese folate.

Ingredients

Roasted Beets & Carrots

• 4 large beets, peeled and sliced
• 2-3 large carrots, halved & chopped
• 1 Tbs olive oil
• 1/2 tsp black pepper
• 1 tsp salt
• 1/2 tsp garlic powder

Rice Pilaf

• 1 cup uncooked rice
• 2 cups vegetable broth
• 1/2 Tbs olive oil
• 1/2 yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp paprika
• 1/2 tsp ground thyme
• 1/t tsp ground sage

Optional: 2 cups chopped kale, stems removed

Directions

1. Preheat the oven to 400ºF.
2. While the oven is heating, peel the beets, cut them into quarters, and then cut them into 1/4-inch size slices.
3. Transfer the beets to a mixing bowl, prepare the carrots, and add them to the bowl.
4. Toss the vegetables in olive oil, salt, pepper, and garlic powder.
5. Lay the vegetables out onto a baking sheet, place in the oven, and roast for about 30 minutes or until lightly roasted, tender, and easy to poke through with a fork.
6. Meanwhile, prepare your rice pilaf by chopping the onion and mincing the garlic.
7. In a medium stovetop pot, add the olive oil and set the heat to medium-high.
8. Once hot, add in the onion and garlic, cooking for about 3-4 minutes.
9. Then, add in the rice and cook for 1 minute, stirring frequently.
10. Add in the vegetable broth, paprika, thyme, and sage. Cover the pot with a lid.
11. Bring the rice to a boil.
12. Once boiling, reduce heat to low and simmer for 20-25 minutes or until rice is fully cooked. If the rice is too sticky, add about 1/4 – 1/2 cup more water. Stir occasionally.
13. Prepare the kale.
14. After the root vegetables and rice are cooked, remove them from the heat.
15. Plate the beets and carrots over the rice and chopped kale, serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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