Exploits of a Vegan Wannabe

I am a  beet enthusiast. Zealot wouldn’t be far off.  I love their earthy and sweet flavor. I love that they live in the dark ground but are one of the brightest and  sexiest veggies.  I love the way they stain your hands as if to say…”You’re mine now.” I just discovered a new to me variety of beet and I am in love.

They are called Chioggia beets. Once you get past their dirty exterior their insides are white with vibrant pink stripes. I roasted them with carrots and kohlrabi. The Chioggia beets were SO sweet it was almost hard to believe I had not mistakenly saturated them in Agave. They were soft in flavor like a whipped sweet potato. Beet lovers rejoice, there is yet one more reason to adore beets.

Roasted Summer Veggie Salad

By: S. Duquet

Ingredients

3 large Chioggia beets peeled and chopped                                                                       * Chop all of your veggies the same size

3 small  kohlrabi peeled and chopped

5 medium  carrots peeled and chopped

A ton of fresh cracked black pepper

1-2 Tbsp garlic powder

Spritz of cooking spray ( I used olive oil)

3 Tbsp of water or a tad more if you need it during roasting

Dressing Ingredients

3 Tbsp sweet Balsamic vinegar (I used fig balsamic)

1 Tbsp fresh Thyme

Make it Happen

~Preheat oven to 400 F. Put all chopped veggies in a bowl and spritz with cooking spray. Sprinkle on garlic and black pepper. Toss to coat.

~Put veggies in casserole dish and sprinkle with water. Cover with foil and bake for 30 minutes or until fork tender. You would like  them to be  al dente.

~Let cool completely. You may even do this the night before you would like to serve so veggies are thoroughly chilled.

~Drizzle with balsamic and Thyme. Toss to coat and enjoy. This is an excellent side dish for any meal. It was easy to prepare and looks like something you would enjoy on a patio overlooking Tuscany. As a close second… eat it in your own backyard with someone you really like spending time with.

Have a delicious day.

Tags: Chioggia beets, compassionate eating, cooking with herbs, dairy free, exploits of a vegan wannabe, going veg, plant based diet, roasted vegetable salad, summer salad, trying vegan, trying vegetarian, vegan, vegan challenge, vegan experience, vegan recipe, vegan side dish, vegan transition, vegan wannabe, vegetarian recipe, vegetarian transition