#roastedbeets

https://www.fromachefskitchen.com/roasted-beet-salad/

Maple roasted beets and carrots.

https://www.fromachefskitchen.com/roasted-beets-shallots-red-wine-glaze-gorgonzola-walnuts/

This quinoa salad with blood orange and beets is colorful and healthy. The roasted beets add an earthy flavor, and the blood oranges add a bright, citrusy note. It's a great side dish or light meal because it's full of healthy foods and tasty flavors.

Ingredients: 1 cup quinoa. 2 cups water. 2 medium-sized beets, roasted and diced. 2 blood oranges, peeled and segmented. 1/4 cup fresh parsley, chopped. 1/4 cup red onion, finely chopped. 1/4 cup toasted almonds, chopped. 2 tablespoons olive oil. 2 tablespoons fresh lemon juice. Salt and pepper to taste.

Instructions: Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool. In a large mixing bowl, combine the cooked quinoa, diced beets, blood orange segments, chopped parsley, red onion, and toasted almonds. In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper to create the dressing. Pour the dressing over the salad ingredients and toss to combine. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and garnish with additional parsley and orange zest if desired.

Prep Time: 20 minutes

Cook Time: 15 minutes

Roasted Hasselback Beets with Dill Dressing is a delicious vegan dish that combines the earthy flavor of beets with a tangy dill dressing. The Hasselback technique creates a beautiful presentation while allowing the beets to roast to perfection.

Ingredients: 4 medium beets, scrubbed and trimmed. 2 tablespoons olive oil. Salt, to taste. Black pepper, to taste. 1/4 cup vegan mayonnaise. 1 tablespoon fresh dill, chopped. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard.

Instructions: Preheat the oven to 400F 200C. Slice each beet thinly, making sure not to cut all the way through, leaving the bottom intact. Place the beets on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 45-50 minutes, or until tender. In a small bowl, whisk together vegan mayonnaise, chopped dill, lemon juice, and Dijon mustard to make the dressing. Once the beets are roasted, drizzle them with the dill dressing before serving.

Prep Time: 15 minutes

Cook Time: 50 minutes

A delicious twist on the classic grilled cheese sandwich, featuring creamy whipped feta and savory roasted beets for a flavorful and colorful meal.

Ingredients: 2 slices of bread. 2-3 tablespoons whipped feta cheese. 2-3 slices of roasted beets. 1-2 tablespoons olive oil or butter for grilling.

Instructions: Spread feta cheese that has been whipped out on one slice of bread. On top of the whipped feta, put slices of roasted beets. To make a sandwich, put the other piece of bread on top. In a pan over medium heat, warm up butter or olive oil. Carefully put the sandwich in the pan and cook one side until it's golden brown. Then flip it over and cook the other side until it's golden brown and the cheese is melted. Take it out of the pan and let it cool down a bit before you serve it. If you want, cut the sandwich in half and eat it!

Prep Time: 10 minutes

Cook Time: 5 minutes