Festive Christmas Dinner Side Dish

Looking for an easy, healthy, delicious, and festive-looking side dish for your holiday dinner? Look no further. Roasted Beets with Dill & Parsley make a beautiful addition to your holiday dinner, and if you are lucky enough to have leftovers, they can easily be repurposed for lunch or dinner the next day.

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The Recipe

Ingredients

• fresh beets (assume about 1 medium or 2 small beets per person)

• coconut oil (or substitute olive oil)

• fresh dill, chopped

• fresh parsley, chopped

• sprinkle of salt

Directions

1. If the greens are still attached, cut them off the beets.

2. Scrub beets clean, do not peel.

3. Wrap beets in aluminum foil with a couple of teaspoons of coconut oil.

4. Place on a baking tray and bake until tender at 400°F (usually about 50 minutes).

5. Allow to cool enough to handle.

6. Using a butter knife or paring knife, scrape the skins off the beets and chop the beets into bite-sized pieces. Place in a serving bowl.

7. Top the beets with chopped herbs and a small sprinkle of salt. Toss.

8. Serve and enjoy!

Why Roast Them

You can steam or boil beets; in fact, you can even eat them raw. However, when you roast beets, their sweetness intensifies and they take on a pleasant, silky texture.

How to Repurpose Leftovers

Roasted beets are so delicious that we rarely have leftovers. Therefore, when I make beets, I have to make an obscene amount if I want to have leftovers for another dish. So please, be sure to make extras!

1. Use them in a Buddha bowl. I love a Buddha bowl to use up leftovers in my fridge, and I love that you can use just about anything! What goes into a Buddha bowl?

   1. a base of whole grains such as rice, quinoa, farro, etc.

   2. a protein such as beans or tofu (but you can also add fish or meat if you desire).

   3. a variety of veggies such as roasted beets, roasted squash, broccoli, and sweet potatoes.

   4. healthy fat from nuts, seeds, or avocado.

   5. dressing or sauce of your choice to add moisture and flavor. (I like a simple dressing of lemon juice, tahini and water)

2. Salad topping. I love a salad made with mixed greens and then topped with seasonal veggies. In late summer through winter, beets fit the bill. Add some roasted squash, diced apple, and pecans. Dress the salad with a honey maple dressing and sprinkle with pumpkin seeds. Yummo!

3. Make quick-pickled beets. Place your leftover beets in a glass jar. Add a sprinkle of sugar, a pinch of salt, and a few whole peppercorns. Then cover the beets with a 50/50 mixture of apple cider vinegar and hot water. Let them sit in the refrigerator for a few days and then enjoy. Use within 4-6 weeks.

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