Tuesday, January 13, 2015

roasted beets with jalapeno cream

How many of you said, "EEWWWWWW BEETS!!!  They are so GROSS?"  My question is have you tried them? 

I used to be like that, but then my grandfather introduced me to pickled beets.  Now I eat them pickled and roasted.  When I saw this recipe on Pinterest, I was intrigued.  I wasn't disappointed.  The earthiness of the beets combined with the creaminess of the sour cream and heat of jalapenos is one incredible combination!

Roasted Beets with Jalapeno Cream
 {Roasted Beets with Jalapeno Cream}

Roasted Beets with Jalapeno Cream
 {As with all vegetables, the darker, the more nutritious.  These beets were almost black!}

Roasted Beets with Jalapeno Cream
from myrecipes.com

Makes 4 servings

2 pound medium-sized red beets
1/3 cup reduced-fat sour cream
1/4 cup finely chopped green onion
1/4 teaspoon salt
1 jalapeño pepper, finely chopped
16 Bibb or Boston lettuce leaves (optional-I forgot when I ate them, twice)
  1. Preheat oven to 450.
  2. Remove stems and roots from beets; wrap beets in foil. 
  3. Bake at 450 for 45 minutes or until tender. 
  4. Cool beets slightly; peel and cut into 1-inch wedges.
  5. Combine sour cream, onions, salt, and jalapeño in a small bowl. 
  6. Divide lettuce leaves among 8 plates; top evenly with beets and jalapeño mixture.
This is the perfect dinner party salad because it can be made ahead plus is served cool or at room temperature.

How many of you eat beets?  If not, will you give this recipe a chance?

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