I am a big fan of roasting...anything. I love to roast like some love to bake. Peeling and chopping is oddly soothing to me. And much like your seasoned baker, I find great satisfaction upon seeing the final product. The transformation is more about the flavor than the look really, but what a grand transformation it is. Have you ever tried a roasted beet? It's a beautiful thing, and not just the color I'm talking about here, oh that flavor. And cabbage? Delicious! This dish was inspired by Valentine's Day. I call this an "any-time" dish. I ate it for lunch, as a main dish, and a side dish and yes, a few eggs made this a great breakfast. What a fun and healthy way to get a splash of vibrant red on the ever popular lovers Holiday (oh, and be sure to wear a nice big apron to cover your pretty clothes - beets are wonderful but so unforgiving).
- 1 lb red beets, chopped (about 5)
- 11 oz green cabbage, sliced (3/4 of small head of cabbage)
- 3 1/2 lbs of Granny Smith apples, chopped (3 extra large)
- 3 tablespoons oil (I use grapeseed)
- 1/2 teaspoon salt
- 1 teaspoon garlic granules
Preheat oven to 375
1. Add beets, cabbage, apples, salt, oil and garlic granules to roasting pan of choice (I use a 4 QT glass Pyrex).
2. Mix well
3. Roast for 35 minutes
4. Mix and serve
Ready for the oven.
Just love that beautiful color!
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth's Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Real Food Wednesdays, Gluten-Free Wednesdays, Allergy Free Wednesdays, Whole Food Wednesdays, Pennywise Platter, Miz Helen's Country Cottage, Lunch Box Love Fridays, , Wellness Weekend, Allergy-Friendly Friday, Freaky Friday, & Fresh Bites Fridays