I have been a big beet fan for some time now, and I enjoy turning others on to the magic of beets. (For more on this, read “Jitterbug Perfume“). I usually stir-fry beets and it turns out nice, but I recently heard of baking them. This sounded like a great low-hassle way of preparing these voluptuous, vibrant roots.
Sure enough, this turned out to be easy and delicious! This is far and away my new favorite beet recipe, and will be a good introductory dish to convert non-beet-eaters. Give it a try (and look below for baking instructions). As usual, this is 100% vegan and tasty-tasty-tasty. Happy pink pooping!
- 3 large beets
- 1/4 c soy milk
- 1/8 c vegetable oil
- 1/3 of 1 banana
- 2 Tbsp Curry Powder
- 1 Tbsp Powdered Ginger
- 1 tsp honey
Preheat the oven to 450. Meanwhile, wash off the beets, and remove the stems, but leave the tough skin on. (By the way, the stems are edible, healthy, and delicious… but they don’t make an appearance in this recipe.) Wrap the beets in tin foil, and put them in a dish. Line the dish with foil too, because the beets will leak when baked, and you don’t want a mess in your oven. Once the beets are wrapped, put them in the oven and bake them for about 2 hours.
After the two hours, take the beets out and let them cool. (I let mine cool overnight in the fridge.) Then, unwrap them and cut off the top and bottom. In the sink you’ll be delighted at how easily the tough skins now come right off in your hands, leaving nice, plump, peeled beets! Slice the beets into quarter inch slices and place them on a plate (decoratively, of course!)
Now, on to the sauce. This is simple. Combine all the other ingredients. It’s best if you can blend, whip, or whisk them together so that the banana gets smashed, and the oil and spices get well mixed. Now, Pour the sauce over the beets and serve! You’ll love this… I promise!