This is my second week getting local produce delivered from SingBean Market. It's pretty awesome and convenient to not have to wake up early every Saturday to go to the farmers market, yet have the market delivered to you every week.
This week I ordered sunflower shoots, carrots, rosemary and gold beets all sourced from local farms. I ate all the sunflower shoots as a snack while cooking this meal. I've never had gold beets before, but I've discovered that they are just beets disguised as potatoes. This an easy recipe for roasted golden beets with rosemary and garlic for a vegan or gluten-free diet. Feel free to serve them up as a bowl or side on any plate.
2-3 gold beets, peeled and cut into bites (SingBean)
1- 16oz bag of brussels sprouts, trimmed and halved
3- large carrots, peeled and sliced (SingBean)
3- Tbsp avocado oil, or preferred oil
2- Tbsp fresh rosemary leaves (SingBean)
3- garlic cloves, minced (if dry, use 3 tsp)
2- tsp fresh thyme, chopped
Pink Himalayan salt & cracked black pepper to taste
Preheat the over to 400 degrees F
Place gold beets in a bowl and toss evenly with 2 tbsp of avocado oil, 2 garlic cloves, rosemary, thyme, and salt & pepper.
Spread beet-herb-oil mixture in a single layer on a baking sheet, and roast for 35-40 minutes or until beets are golden and tender. Stir once or twice during roasting to cook evenly. When done, set the beets aside to add later.
While the beets are cooking, add 1 1/2 quarts of water in a medium saucepan with 2 tsp salt and 1 garlic clove and bring to a boil. Once boiling, add brussels sprouts and carrots to the water and blanch them for 5 minutes. They should be almost cooked through, then drain and set aside.
In a medium skillet or pan, heat 1 tbsp of avocado oil on medium-high heat. Add the sprouts-carrot mixture and roasted beets to the pan, along with fresh rosemary, salt and pepper and mix well. Cook and stir until carrots and brussels are seared, then remove from heat and drop the beet.