Roasted beets make a great fall side dish. Although bunch beets are normally smaller than storage beets, they still vary in size so cook time will depend on how large they are. Compound butters are usually off the menu for people who are lactose-intolerant, but we made this one with our lactose free margarine.
- 1 cup (250 mL) PC Blue Menu Celeb Margarine – Lactose Free
- 1 clove garlic, grated on a microplane rasp
- 3 tbsp (45 mL) chopped fresh chives
- 3 tbsp (45 mL) chopped fresh tarragon
- 2 bunches red beets, stems and leaves removed
- 1 tbsp (15 mL) olive oil
- 1/2 tsp (2 mL) salt
- In bowl, stir together margarine, garlic, chives and tarragon until combined. Transfer to small bowl; cover and refrigerate for 30 minutes.
- Preheat oven to 400°F (200°C).
- Scrub beets and place in shallow baking dish. Toss with oil and salt; cover tightly with foil. Bake in centre of oven for 1 to 1-1/2 hours or until beets are tender. Remove foil; set aside until cool enough to handle but still warm. Using fingers, gently remove skins from beets. Cut each beet into 6 or 8 wedges.
- Place beet wedges in bowl. Add 3 tbsp (45 mL) of the herb spread to warm beets; toss until margarine is melted. Transfer to serving platter. Serve immediately.
- Spoon remaining herb spread onto a piece of plastic wrap. Roll up into a log; store in freezer for future use.
Makes 4 servings
Per serving: 120 calories, fat 9 g (of which 1.5 g is saturated), sodium 410 mg, carbohydrate 10 g, fibre 3 g, protein 2 g
Recipe provided by Chef Sophie Doria for President’s Choice.