ROASTED BEETS AND PARSNIPS
The other day I tossed a bunch of peeled and chopped root veggies in a big roasting dish without any rhyme or reason, only sprinkled with ghee and salt; and I loved the combination of red beets and parsnips so much that I had to make them again today separately. I think their flavors and texture go so well together; the parsnips got colored red on one side making the whole dish look strikingly pretty. Ghee gave the veggies a nice buttery flavor while keeping them moist inside. Nothing else was needed.. but I still added some toasted pecans, and some goat cheese sauce …
HOW TO MAKE ROASTED BEETS AND PARSNIPS
Ingredients
3 small beets
4 parsnips
3 tablespoons melted ghee (how to make ghee, or buy at health food or Indian stores)
1/2 teaspoon sea salt
1/4 cup toasted pecans
Instructions
Peel beets and parsnips, and cut into bite size pieces.
Toss with ghee and salt; cover and place in the oven at 325ºF for 40 minutes.
After 40 minutes remove cover, mix veggies gently, and cook uncovered for 10 more minutes.
Serve sprinkled with toasted pecans and goat cheese sauce (or just chunks of goat cheese).
Goat Cheese Sauce Ingredients
1/4 cup whole milk or cream
1/4 cup goat cheese
Instructions
Melt milk or cream with goat cheese in a small sauce pan until uniform and creamy, about 5 minutes. I use a squeeze bottle to pour the sauce over the vegetables.
- 3 small beets
- 4 parsnips
- 3 tablespoons melted ghee ([url href=”https://www.beetsandbones.com/how-to-make-clarified-butter-and-ghee/” target=”_blank” title=”How to Make Clarified Butter and Ghee in Slow Cooker”]how to make ghee[/url], or buy at health food or Indian stores)
- 1/2 teaspoon sea salt
- 1/4 cup toasted pecans
- Peel beets and parsnips, and cut into bite size pieces.
- Toss with ghee and salt; cover and place in the oven at 325ºF for 40 minutes.
- After 40 minutes remove cover, mix veggies gently, and cook uncovered for 10 more minutes.
- Serve sprinkled with toasted pecans and goat cheese sauce, or just chunks of goat cheese.
- 1/4 cup whole milk or cream
- 1/4 cup goat cheese
- Melt milk or cream with goat cheese in a small sauce pan until uniform and creamy, about 5 minutes. I use a squeeze bottle to pour the sauce over the vegetables.
