Roasted Beets & Polenta
Roasted Beets & Polenta with sautéed beet greens is a simple but delicious recipe that is filled with nutrients. This southern-inspired recipe makes for an easy platter. You can add some additional protein by serving with roasted chicken or tempeh.
Ingredients
Roasted Beets & Polenta
- 4 large red beets, peeled & chopped
- 1/2 yellow onion, peeled & chopped
- 3-4 large carrots, chopped
- 1 large zucchini, chopped
- 4 cups water
- 1 cup polenta
- Salt & black pepper to taste
- 1 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp paprika
- 1 Tbs olive oil + extra
- 2-3 cups beet greens
- Lemon juice
Directions
- Preheat the oven to 400ºF
- Prepare your vegetables and toss them into a mixing bowl.
- Mix the veggies with the olive oil, vinegar, and seasonings, using a generous dash of salt and pepper.
- Place the veggies on a roasting pan and roast for 30-40 minutes in the oven, or until the vegetables are tender and lightly roasted.
- During the last 20 minutes of roasting, prepare the polenta by bringing the water to a boil in a medium saucepan. Once boiling, add the polenta, reduce heat to low, and simmer for 8-10 minutes, stirring frequently. Add more water if needed if the polenta is too thick.
- After the polenta is cooked, quickly sauté the beet greens in olive oil in a small skillet, add a splash of lemon juice, and dash salt and pepper until wilted.
- Serve the roasted veggies with the polenta and greens, and enjoy!
Nutrition Information
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