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Selena Willows

NASM CPT - PN Lv1 - Badass - Warrior Goddess - Kettlebeller - Mom - Wife - Meathead - Yogi - Foodie...Undefinable.

Living Life on Purpose.

Act 3 - Five practices to stop fighting yourself

October 19, 2016

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Roasted beets and other veggies

June 17, 2016

I love roasted beets! Don't these just look delicious? I grew up eating boiled beets and pickled beets which are great but roasted is the way to go in my opinion.

Picked these up. They look lovely this time of year. Don't forget to wash them though. 

 

I like to use a mandolin to cut my beets but you really don't need one. Just cut them into roughly even pieces whatever size you prefer. Remember that the bigger the pieces the longer they take to cook and, if you want lots of crunchy bits go smaller. 

 

A note on peeling beets - Beets do not need to be peeled. If you find the earthy taste of beets too strong then go ahead, it will lighten the flavor a bit. 

This is how mine look when they are cut up. I'll put them straight on a cookie sheet with either foil or a fancy silicon liner which is what I use for veggies. Drizzle some olive oil and salt over them and put them in the oven at 425.

Don't throw out those greens, they are super good for you and go great in stirfry or mixed in with other veggies. 

Your beets will take anywhere from 25 to 45 minutes depending on the size you cut them so keep an eye. 

 

I also roasted some cauliflower while I had the oven going. The process is the same though I don't use a mandolin for cauliflower as it would just make a mess.

 

I cut the florets into manageable bite sized pieces and applied the olive oil and salt and then decided on some curry powder and garam masala but you can really use whatever you please. 

 

Put the cauliflower in the oven at 425 and check on it in about 25 minutes. 

 

Cauliflower often comes out looking like it did when it went in. Maybe with some crispy spots but overall the same. Take a bite to be sure it's still crunchy but cooked. If you leave it in too long you'll have an overcooked mess of inedible cauliflower puree. 

You can roast just about any vegetable. I often also do zucchini and mushrooms. Roasting is a great way to get rid of veggies that are no longer at their prime for raw eating. It makes them super yummy again.

 

Do you roast veggies? What are your favorites?

 

 

 

 

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