Roasted Beets & Tomatoes
Roasted Beets & Tomatoes are delicious as a side dish or appetizer, or you can serve them over grains and beans for a complete protein! We included a recipe for our rice, beans & greens. Try topping with creamy, herby cheese either dairy or non-dairy.
Ingredients
Time: 35-40 minutes Serves: 3-4
Roasted Beets & Tomatoes
- 4-5 large beets, peeled & sliced
- 5 oz. cherry tomatoes, halved
- Olive oil
- 1 Tbs red wine vinegar
- Salt & black pepper, to taste
Rice, Beans & Beet Greens
- 1 cup rice
- 2 3/4 cups vegetable broth
- 1/4 cup onion, chopped
- 2 garlic cloves, minced
- 1/2 cup mushrooms, sliced
- Beet greens, chopped & stems removed
- 1 Tbs lemon juice
- 1 tsp paprika
- 1/2 tsp ground thyme
- 1 tsp black pepper
Directions
- Preheat the oven to 400ºF and prepare your vegetables.
- Toss the beets and tomatoes lightly in a tablespoon of olive oil, red wine vinegar, and a dash of salt and pepper.
- Spread the beets and tomatoes on a roasting pan, place in the oven, and bake for 25-30 minutes.
- In a medium pot, set heat to medium-high.
- Then, add the rice, onion, garlic, and seasoning to the pot and cook for two minutes.
- Add the vegetable broth and white beans, cover the pot with a lid, and boil.
- Once boiling, reduce heat to low and simmer for 20-25 minutes or until rice is down. Stir occasionally to prevent sticking and clumping.
- Add the chopped beet greens and lemon juice during the last 5 minutes of cooking.
Nutrition Information
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