Beet Medley

Roasted beets provide a colorful compliment to meat dishes.
They have a robust earthy yet sweet flavor.

The cold winter season showcases lots of root vegetables which can sometimes get tiresome to cook.  That is why we need to constantly come up with new yet easy ways to prepare and serve them.  The dark red and golden beets, along with the creamy parsnips in this version, are cooked to tenderness and seasoned.  I served these alongside roast pork tenderloin with steamed cauliflower and a large green salad.

serves:  4                    prep time:  15 minutes

4 small red beets, peeled and ends trimmed

2 large golden beets, peeled and trimmed

2 large parsnips, peeled

olive oil

salt and pepper

Preheat the oven to 325 degrees.  Cut the beets and parsnips into uniform size cubes.  Toss with olive oil to moisten and season with salt and pepper.

Cook the beets, stirring once, until tender, about 20 minutes total.  The parsnips will be softer than the beets but we like them like that.  If you wish for the veggies to have all the same texture, remove the parsnips about 7 minutes before the beets or substitute rutabaga or turnip instead.

One serving offers a whopping 8 grams fiber, about 150 calories, and a generous portion of manganese which is important for antioxidant activity, metabolic support, and wound healing.

- Kim Fielding