Your New Favorite Way to Eat Beets!
Get ready to fall in love with beets all over again! This isn’t just another roasted vegetable recipe; it’s a vibrant, texturally exciting side dish that will steal the show. We’re taking sweet, earthy roasted beets and topping them with the most addictively crunchy, tangy Dijon mustard panko crumbles. Seriously, you’ll be sprinkling this stuff on everything! By roasting the golden and red beets separately, we keep their gorgeous colors distinct, creating a dish that’s as beautiful as it is delicious. Plus, we’re using the beet greens for a zero-waste, root-to-leaf approach that adds a lovely, savory element. This simple, elegant, and completely vegan dish is perfect for a weeknight dinner or a holiday feast.
Ingredients
• 2 ½ tablespoons olive oil, divided
• ½ cup panko breadcrumbs
• 1 ½ tablespoons Dijon mustard
• 6 small golden beets (about 1 lb), peeled, quartered, with leafy tops reserved
• 6 small red beets, peeled, quartered, with leafy tops reserved and chopped
• Salt and freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 375°F (190°C). Lightly coat a large, rimmed baking sheet with cooking spray.
2. Make the Dijon crumbles: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the panko breadcrumbs and Dijon mustard. Cook, stirring and breaking up the mixture frequently with a spatula, for 7-8 minutes until the crumbs are a deep golden brown and fragrant. Transfer the crumbles to a plate to cool and wipe out the skillet.
3. Roast the beets: In a bowl, toss the quartered golden beets with ½ tablespoon of olive oil. Spread them in a single layer on one half of the prepared baking sheet. Repeat with the red beets and another ½ tablespoon of oil, spreading them on the other half of the sheet to keep the colors separate. Roast for 35 minutes, or until fork-tender.
4. Sauté the greens: While the beets are roasting, heat the remaining ½ tablespoon of olive oil in the reserved skillet over medium heat. Add the chopped beet greens and sauté for about 2 minutes, just until wilted. Season with a pinch of salt and pepper to taste.
5. Assemble and serve: Arrange the warm roasted beets on a serving platter. Top with the sautéed beet greens and finish with a generous sprinkle of the crispy Dijon breadcrumb crumbles. Serve immediately!
Nutritional Information
• (per serving)
• Calories: 191
• Protein: 5 g
• Total Fat: 9 g
• Saturated Fat: 1 g
• Carbohydrates: 26 g
• Cholesterol: 0 mg
• Sodium: 353 mg
• Fiber: 4 g
• Sugar: 12 g
Pro Tips
• Keep a close eye on the panko crumbles as they toast. They can go from golden to burnt very quickly, so stir constantly for even browning.
• To prevent the red beets from staining the golden beets, use separate bowls for tossing with oil and keep them on their own half of the baking sheet as instructed.
• The Dijon crumbles can be made up to 3 days in advance. Store them in an airtight container at room temperature to maintain their crispiness.
• Don’t have beet greens? You can easily substitute with other hearty greens like chopped kale or Swiss chard. Adjust the sauté time as needed.
FAQ
Q: Can I make this roasted beet recipe gluten-free
A: Yes, absolutely! To make this recipe gluten-free, simply substitute the regular panko breadcrumbs with your favorite brand of gluten-free panko. The cooking method and time for the crumbles will remain the same.
Q: How can I make this a more complete vegetarian meal
A: To turn this into a main course, serve the roasted beets and greens over a bed of cooked quinoa for added protein and fiber. You can also toss in some toasted walnuts or crumbled vegan feta for extra texture and flavor.
Q: How should I store leftovers
A: For the best results, store the roasted beets and sautéed greens separately from the Dijon panko crumbles. Keep the beets and greens in an airtight container in the refrigerator for up to 3 days. The panko crumbles should be stored in a separate airtight container at room temperature to maintain their crispiness.
Q: What can I use instead of beet greens
A: If your beets didn’t come with greens, you can easily substitute with other hearty greens. Chopped Swiss chard or kale are excellent options. Sauté them just as you would the beet greens, adjusting the cooking time slightly until they are wilted.
