Marinated, baked beets lend a special flavor and texture to this side dish of rice which could also be a healthy and filling vegetarian main dish.
“Pepperoni” Beet, Rice and Greens
Servings
2 Servings
Ingredients
- 1 tablespoon 15 ml olive oil (I think you could get away with just 1/2 tablespoon)
- 2 tablespooons soy sauce or wheat-free tamari for gluten-free
- 1/2 cup 120 ml vegetable broth
- 1 teaspoon 5 ml apple cider vinegar
- 1/4 teaspoon liquid smoke
- 1/4 teaspoon 1 ml sugar
- 1/4 teaspoon 1 ml garlic powder
- 1/4 teaspoon 1 ml onion powder
- 1/4 teaspoon 1 ml dry mustard powder
- 1/4 teaspoon 1 ml ground fennel
- 1/8 teaspoon o.5 ml sage (I omitted since I didn’t have any on hand)
- 1/4 teaspoon 1 ml smoked or regular paprika
- 3-4 small fresh beets peeled, halved and thinly sliced (reserve the greens)
- Olive oil
- Cooked brown rice I used 1 1/2 cups
Instructions
- Preheat oven to 325º F (170 C).
- In a small dish, combine olive oil through the paprika. Place the beets in a 9 x 13-inch baking dish, pour the spice mixture over top and toss to evenly coat.
- Spread beets out in the dish as best you can.
- Bake uncovered for about 20 minutes, then remove from oven and flip beet slices.
- Continue to bake and stir up every 10-15 minutes until beets have absorbed most of the marinade, are very soft, and begin to curl and crisp at the edges. Mine were quite done after just 15 minutes (35 minutes total)
- While the beets are cooking, chop up the beet greens and saute them over medium-low heat in just a bit of olive oil until they are nice and wilted
- When beets are done, add greens and brown rice to the beet dish and stir to combine.
- The flavorings and any leftover marinade from the beets should disperse nicely onto the rice too.
I made just the beet pepperoni last week and everyone loved it (even the proclaimed beet haters). It is a must try.