Beets for Dinner
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 Servings
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Calories
711 kcal
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Course
Main Course
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Cuisine
American
Beets for Dinner
Description
Beets for Dinner highlights the roasting of peeled, cubed beets with optional golden or sweet potatoes and quartered shallots, all coated in a glossy mixture of melted butter and maple syrup infused with fresh rosemary. Roasting at 400°F enhances the natural sweetness and gives a tender yet firm bite. Just before the vegetables finish roasting, dandelion greens are quickly blanched and shocked in cold water to keep their bright color and slightly bitter edge, while pecans are toasted separately for crunch.
The combination balances sweet earthiness from the beets and potatoes against herbal notes, rich buttery maple, and the bitterness and texture contrast from greens and nuts. This dish can be a wholesome side or base for a meal and pairs well with eggs or cheese toppings such as goat, feta, or Manchego.
Variations suggested include adding golden potatoes for heartiness, serving with scrambled or fried eggs on walnut bread, or accompanying black Japonica rice for a vegan-friendly bowl. Its versatility also suits accompaniment to main dishes like bunless burgers, short ribs, salmon, or roast.
Ingredients
- 3 pounds beet 1.5 kilograms, raw, peeled, cubed (small pieces
- 2-3 golden potato optional, peeled, cubed; or sweet potato
- 1 to 2 shallot peeled and quartered (optional but recommended
- ½ cup butter 114 grams, organic; or coconut butter (to keep vegan-friendly
- 2 tablespoons maple syrup 50 ml, or coconut crystal
- 1 tandard bushel Dandelion greens 205 grams
- 1 cup pecan 60 grams, halves or chopped
- 3 tablespoons extra virgin olive oil divided
- salt to taste
- rosemary 3 to 5 sprigs, leaves removed from stems and chopped, fresh sprigs
Instructions
- Arrange a rack in the center of your oven, and preheat the oven to 400 ℉ or 205 ℃.
- Take a large rimmed baking sheet and cover it with parchment paper; set aside.
- In a small saucepan, melt the butter over low heat. Stir in the maple syrup.
- Place the beets, shallots (and potatoes, if using) in a bowl and pour over the butter mixture. Season with ½ teaspoon salt and chopped rosemary leaves. Stir until all beets are well coated with the mixture and the herbs.
- Place the coated beets on a large rimmed baking sheet and spread out. Bake for 35-40 minutes. Check the beets after 30 minutes and make sure they don't burn (I usually keep them in for exactly 35 minutes); reserve.
- Prepare the dandelion greens and pecans 10 minutes before the end of the beets' baking time (ideal).
- Place a medium bowl of cold water next to the stove. In a small saucepan, bring water to a rapid boil. Boil the dandelion greens for 1 to 2 minutes and immediately transfer to the bowl of cold water (blanching). Blanching the greens before preparing removes some of the dandelions' bitter flavors.
- In a medium-to-large sauté pan, heat one tablespoon of olive oil over medium heat. Stir in the pecans and cook for about one minute, stirring occasionally. Add the blanched dandelion greens and coat with 1 to 2 tablespoons of olive oil—Cook and stir for 2 to 4 minutes. Season lightly with salt.
- Place the sweet and buttery beets in the middle of a large serving plate surrounded by the sautéed dandelion and pecans. Enjoy!
Notes
- Adding golden potatoes or sweet potatoes increases volume and provides additional sweetness and texture.
- Top with crumbled goat, feta, Mozzarella, or sharper cheeses like Manchego for added richness.
- Serving with scrambled or fried eggs on toasted walnut bread transforms the dish into a suitable brunch or light dinner.
- For a vegan-friendly meal, serve with cooked black Japonica rice instead of dairy toppings.
- This preparation works well as a side for proteins such as bunless burgers, short ribs, salmon, or roasts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 711 kcal
% Daily Value*
| Calories | 711kcal | 36% |
| Carbohydrates | 59g | 20% |
| Protein | 10g | 20% |
| Fat | 52g | 80% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 455mg | 19% |
| Potassium | 1616mg | 34% |
| Fiber | 14g | 56% |
| Sugar | 31g | 62% |
| Vitamin A | 863IU | 17% |
| Vitamin C | 34mg | 38% |
| Calcium | 103mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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