Roasted Beets & Tomatoes

Roasted Beets & Tomatoes

Roasted Beets & Tomatoes are delicious as a side dish or appetizer, or you can serve them over grains and beans for a complete protein! We included a recipe for our rice, beans & greens. Try topping with creamy, herby cheese either dairy or non-dairy.


Time: 35-40 minutes Serves: 3-4

Roasted Beets & Tomatoes

  • 4-5 large beets, peeled & sliced
  • 5 oz. cherry tomatoes, halved
  • Olive oil
  • 1 Tbs red wine vinegar
  • Salt & black pepper, to taste

Rice, Beans & Beet Greens

  • 1 cup rice
  • 2 3/4 cups vegetable broth
  • 1/4 cup onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup mushrooms, sliced
  • Beet greens, chopped & stems removed
  • 1 Tbs lemon juice
  • 1 tsp paprika
  • 1/2 tsp ground thyme
  • 1 tsp black pepper


  1. Preheat the oven to 400ºF and prepare your vegetables.
  2. Toss the beets and tomatoes lightly in a tablespoon of olive oil, red wine vinegar, and a dash of salt and pepper.
  3. Spread the beets and tomatoes on a roasting pan, place in the oven, and bake for 25-30 minutes.
  4. In a medium pot, set heat to medium-high.
  5. Then, add the rice, onion, garlic, and seasoning to the pot and cook for two minutes. 
  6. Add the vegetable broth and white beans, cover the pot with a lid, and boil.
  7. Once boiling, reduce heat to low and simmer for 20-25 minutes or until rice is down. Stir occasionally to prevent sticking and clumping.
  8. Add the chopped beet greens and lemon juice during the last 5 minutes of cooking.

Nutrition Information

Nutrition Disclaimer

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