Roasted Beets with Herbs and Orange Recipe

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Roasted beets with herbs and goat cheese
Roasted beets with herbs and goat cheese

This is a very easy dish to make. Some people think they don’t like beets, but be forewarned, this is not that processed stuff that old Aunt Martha plops out on Thanksgiving and Christmas along with the turkey. As a bonus, beets are super-nutritious and can help to lower blood pressure.

Buy your beets in a bunch at the grocery store. They are actually the root of the plant and so will most likely have the green leaves attached. These are also edible. Or, throw them in your compost pile. You do have a compost pile, right? Compost is just as important as mulch and you’ve already paid for the food.

Roasted Beets Ingredient List

  • 1 dozen (preferably organic) beets
  • 1 cup water
  • 1 large cinnamon stick, crumbled
  • 1 large shallot, minced
  • Finely grated zest of 1 orange
  • 1/4 cup white wine vinegar
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped tarragon
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 – 4 oz. crumbled goat cheese (the pic above used about 3 oz. to give you an idea)
  • 1/4 cup chopped chives

Preparation

  • Preheat the oven to 375°. Cut the leaves and the roots from the beets, wash them, and arrange them in a roasting pan (I use an 8″ X 8″ Pyrex) and add the cinnamon and water. Cover tightly with foil and bake for 1 hour.
  • While it’s baking, make the dressing by pouring the vinegar in a bowl, mixing in the minced shallot, orange zest, tarragon, parsley, chives, and oil.
  • Let the beets cool a bit and cut in 1/4″ slices. Some people might want to peel the beets but I prefer to leave it alone and get the added nutrition. Arrange them overlapping on a serving plate or platter.
  • Spoon the dressing over the beet slices and sprinkle the top with the goat cheese.
  • Eat.

Health Benefits of Beets

With all the good things going on with beets, it is a wonder that people don’t eat more of them. Consider:

  • Beets can lower your blood pressure. This is because they are high in healthy nitrates, which are converted to nitric oxide inside your body. Nitric oxide can help dilate blood vessels and lower your blood pressure.
  • Beets give your energy a boost. By dilating your blood vessels it delivers more oxygen to your muscles.
  • Lots of fiber. One cup of beets contains about 3.5 grams of fiber. Regularity is a good thing, even if we don’t talk about it much.
  • Many, many antioxidants. That is why beets have that vibrant red color. One in particular is betalain, higher in fighting off free radicals than vitamin C.
  • Good for your brain power. This, because of increased blood flow.

So there you have it. There’s no reason not to make roasted beets with herbs and orange for dinner today.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

No-Fry Eggplant Parmesan Recipe

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Breading Eggplant Parmesan
Breading Eggplant Parmesan

Although eggplant is often considered to be a vegetable, it is actually a berry by botanical definition. I know, I know; I don’t get it either. Health-wise, it’s got a lot going for it. According to naturalremediescenter.com, ” It is said that eggplant may have effects in preventing and treating high blood pressure, high blood sugar and high cholesterol. Eggplant is rich in phenols which may inhibit an enzyme tied to high blood pressure. Thus eggplant may do your body some favors in lower high blood pressure.” And it tastes great. So what’s to lose?

This recipe is a meatless dish so if you are the kind of person who opts for a soybean-based burger rather than traditional beef, you can’t go wrong here.

Ingredient List

  • 1 large eggplant, sliced 1/4 inch rounds
  • Salt
  • Freshly ground black pepper
  • 12 oz. Marinara or tomato sauce of your choice
  • 1/2 cup finely chopped fresh basil (add other herbs as desired)
  • 1 1/2 cups panko breadcrumbs, regular or your choice of flavor
  • 1 cup grated Parmesan cheese (more is fine)
  • 2 eggs, beaten
  • 1 cup shredded mozzarella cheese (more is fine)
  • Optional: hot sauce to taste, added to the tomato sauce

Eggplant Parmesan Preparation

  • The first step is to “sweat” the eggplant rounds. Since eggplant absorbs so much water by itself, it is important to remove as much moisture from the rounds as possible. Do this by salting both sides and then placing them in a colander in the sink. Two colanders should work for one eggplant. Let them sweat for at least 2 hours. More is better; just like the rising you allocate for homemade bread.
  • Rinse the salt off and press dry with paper towels.
  • Preheat the oven to 425°F.
  • Apply olive oil to a large baking sheet pan.
  • Whisk the eggs in a small bowl.
  • Spread some panko on a dish.
  • One at a time, dredge the rounds in the egg, coat both sides liberally with panko, and arrange on the baking sheet.
  • Bake 9 minutes, flip the rounds, bake another 9 minutes.
  • Remove from oven and allow them to cool.
  • Lower oven temperature to 350°F.
Layering Eggplant Parmesan
Layering Eggplant Parmesan
  • Stir the basil into the sauce.
  • Spread a thin layer of sauce on the bottom of an 8″ X 8″ Pyrex baking dish.
  • Lay out a layer of rounds in the dish. Since they are round you can cut one up to fill the “gaps.”
  • Sprinkle with both kinds of cheese; the amount is up to you.
  • Top with another layer of rounds.
  • Spread sauce and sprinkle with cheese.
  • Keep layering in this fashion until you run out of rounds. The top layer should have sauce and cheese.
  • Bake for 35 minutes.
  • Enjoy!

That’s all there is to it! Of course, you can try different kinds of cheese. This really is a bonus if you are feeding picky kids. This no-fry eggplant Parmesan is very versatile for the adventurous cook. You might pair it with a Tuscan kale salad or homemade low-carb egg noodles.

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Visit Kelly’s profile on Pinterest.


About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.