Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!
Ingredients
- diced, raw beet: 1 cup
- carrots: 4 piece (diced)
- onion: 1 piece (diced)
- potatoes: 2 cups (diced)
- garlic: 4 clove (minced)
- canned garbanzo beans (chickpeas): 0.25 cup (drained)
- olive oil: 2 Tbsp
- thyme leaves: 1 Tbsp (dried)
- salt and pepper: (to taste)
- dry white wine: 0.33333 cup
- beet greens: 1 cup (torn)
Metric Conversion
Stages of cooking
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Preheat an oven to 400 degrees F (200 degrees C).
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Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
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Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.
