Roasted Beets & Polenta with sautéed beet greens is a simple but delicious recipe that is filled with nutrients. This southern-inspired recipe makes for an easy platter. You can add some additional protein by serving with roasted chicken or tempeh.

Ingredients

Roasted Beets & Polenta

• 4 large red beets, peeled & chopped
• 1/2 yellow onion, peeled & chopped
• 3-4 large carrots, chopped
• 1 large zucchini, chopped
• 4 cups water
• 1 cup polenta
• Salt & black pepper to taste
• 1 tsp garlic powder
• 1/2 tsp thyme
• 1/2 tsp paprika
• 1 Tbs olive oil + extra
• 2-3 cups beet greens
• Lemon juice

Directions

1. Preheat the oven to 400ºF
2. Prepare your vegetables and toss them into a mixing bowl.
3. Mix the veggies with the olive oil, vinegar, and seasonings, using a generous dash of salt and pepper.
4. Place the veggies on a roasting pan and roast for 30-40 minutes in the oven, or until the vegetables are tender and lightly roasted.
5. During the last 20 minutes of roasting, prepare the polenta by bringing the water to a boil in a medium saucepan. Once boiling, add the polenta, reduce heat to low, and simmer for 8-10 minutes, stirring frequently. Add more water if needed if the polenta is too thick.
6. After the polenta is cooked, quickly sauté the beet greens in olive oil in a small skillet, add a splash of lemon juice, and dash salt and pepper until wilted.
7. Serve the roasted veggies with the polenta and greens, and enjoy!

Nutrition Information

Nutrition Disclaimer

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