As we head toward fall (ugh), root vegetables just seem like appropriate additions to the table. They’re hearty, colorful and packed with flavor. Of course, many of them have been in season for a while now, so it should be no problem to find them at local markets.
In the months after Iris was born, I discovered that roasted root vegetables were just about the simplest, most satisfying thing for my over-tired, voraciously hungry self to prepare and eat. A friend and I were splitting a farm share, and each week saw my counter full of beets, onions, turnips, carrots and more, so the ingredients were on hand. After some variation with dicing and shredding, I got overwhelmed and decided to just cut the roots into large chunks.
Who knew that something as simple as roasting could be so satisfying? Also, I just want to take a minute to comment on beets.
There is nothing like a beet. The color is amazing (and invasive!), and displayed with a velvety texture when the root is peeled. Of course, it is important to remember any beet indulgence, as that color can remain vivid as it passes through you. Case in point: I began the Christmas Eve of my pregnancy convinced that I was hemorrhaging from the intestines. Only after a hurried conversation with the on-call OB/GYN did I remember the tall glass of beet juice I’d had the day before, and my knowledge on the symptoms of beeturia. Yeah…
If you would like to prepare the lovely dish pictured above, here’s the Hapazard Recipe:
Ingredients:
- 2 medium red beets, peeled
- 1 medium turnip
- 1 medium red onion
- 3 carrots, or a bunch of baby carrots
- 3 large radishes
- 3 green onions
- 2 teaspoons olive oil
- 1 cup vegetable broth
- 1 tablespoon Italian seasoning
- 1 teaspoon Balsamic vinegar
Directions:
- Chop all root vegetables into 1″ hunks, and slice green onions as small as you’d like.
- Put all roots into a 9″ x 13″ glass baking dish, and toss with olive oil.
- Combine broth, Italian seasoning and Balsamic vinegar in a measuring cup and stir. Pour all liquid over the roots.
- Turn and stir the roots and liquid together to spread everything around.
- Sprinkle the green onions and maybe some more Italian seasoning on top.
- Roast uncovered at 400 degrees for about an hour (depending on how soft you want the roots). Stir occasionally to distribute liquid.
- Scarf.
As you can see, the beets spread the love by staining everything around them. It’s less pretty after roasting, but I can assure you that you will not care.
Now, because it is still summer, I will indulge myself and you with some old school Rusted Root:
Crazy 90s hippies. Love it.