Warm Beets and Berries

beet
Are you sick of Thanksgiving food articles yet? I know I am. After spending the week shopping, prepping, cooking, and serving the Thanksgiving luncheon for a group of local seniors, imagine my delight as I opened the food section of Wednesday’s paper to read about… the perfect turkey and pumpkin pie! Arrrgggghhh.

I am desperately trying to make our thanksgiving more interesting this year, and while I know I am risking revolt, I have several ideas, especially in the realm of side dishes. Here is another one I like.

I had some fantastic beets this week – big and juicy, with plenty of fantastic greens that I sautéed and ate all by myself, without sharing. If you have only seen beets pickled at your local salad bar, you are in for a treat. Roasted beets are sweet, juicy, and gorgeous. They also happen to be loaded with nutrients, including folic acid, potassium, calcium, and antioxidants.

Use caution when making this recipe. The lovely fuchsia color of beets looks great on your plate, but not on your hands. As soon as you unwrap the cooked beets in this recipe you will understand why beets were once used as a textile dye. Consider wearing gloves for peeling and slicing your beets. You may also want an apron.

INGREDIENTS

5 large beets, scrubbed
1/4 cup olive oil, divided
2 TB. balsamic vinegar
1 TB. fresh thyme, chopped
1 TB. fresh oregano, chopped
2 TB. fresh grated or prepared horseradish
2 cloves garlic, minced
1/2 cup raspberries – fresh or frozen (without sugar)
1/2 cup blackberries – fresh or frozen (without sugar)
1/4 cup olive oil
1 medium purple onion, chopped and soaked in cold water for
15-30 minutes
4 cups fresh spinach leaves, shredded
1/4 cup dried cranberries
1/4 cup sliced almonds

METHOD

  1. Preheat oven to 450˚F. Coat the beets lightly in 1 tablespoon olive oil, and wrap together in one large piece of foil. Bake until tender to the touch, about 1 hour. Cool until they can be handled, then peel and slice thinly.
  2. In a large bowl, whisk together vinegar, thyme, oregano, horseradish, garlic, and raspberries. Drizzle in remaining oil while whisking. Add beets, onions, spinach, and toss to coat. Serve warm topped with cranberries and almonds.
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