Description
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
- 1 cup diced, raw beet
- 4 carrots, diced
- 1 onion, diced
- 2 cups diced potatoes
- 4 cloves garlic, minced
- ¼ cup canned garbanzo beans (chickpeas), drained
- 2 tablespoons olive oil
- 1 tablespoon dried thyme leaves
- salt and pepper to taste
- ⅓ cup dry white wine
- 1 cup torn beet greens
Instructions
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the beet
- carrot
- onion
- potatoes
- garlic
- and garbanzo beans into a 9×13 inch baking dish. Drizzle with the olive oil
- then season with thyme
- salt
- and pepper. Mix well.
- 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.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 6