Roasted Beets and Leeks
Alstede Fresh Roasted Beets and Leeks
1 small to medium beet
1 medium leek
1/4 medium red onion
1 clove of garlic
Pinch of fresh chopped rosemary
Torn arugula or sautéed beet greens or lettuce for a bed for serving
Crumbled goat, blue, feta, or gorgonzola for serving (optional)
Preheat the oven to 425
Cut the beet into quarters and slice. Slice the leek and clean, drain well. Slice the onion and mince the garlic.
Line a baking sheet with parchment paper.
Place the beet into a small bowl and drizzle with a little balsamic vinegar and olive oil. Turn onto the baking sheet.
In a separate bowl, add the leek, red onion, and garlic. Drizzle with balsamic vinegar and olive oil and sprinkle with a little salt and the rosemary, stir to coat the vegetables. Turn onto the sheet in a separate space, spreading to form a single layer.
Roast for 10 minutes, check vegetables. Stir if needed. Roast and additional 5 minutes as needed. Vegetables should be crisp, tender and edges of leeks should be lightly browned. Toss vegetables together.
Line the plate with some arugula or lettuce. Drizzle with a little balsamic and olive oil. Sprinkle with a little salt to taste.
Top the greens with beets and leek mixture, crumble some cheese over the top. Serve.
Farm Kitchen Tip: This is a wonderful and easy recipe to enjoy seasonal beets and leeks. This can be served on the side of any protein to make a complete meal or enjoyed as is! Makes 1-2 servings.
Recipe & photo by Jenn Borealo, Alstede Farms Culinary & Educational SpecialistShare to Print