You’re bound to get a little garden blood on your hands when roasting up these up, but don’t worry it washes off—eventually. We love the simplicity of these ruby roots for their deep color, earthy flavor and silky smooth texture.
Beets taste best the less you fuss with them, which is why we’ve done just that with these beauties. Keep their tops intact to add a little drama to the dish, and serve with one of our favorite cheezes, Heidi Ho‘s Smoky Chia Cheeze. The soft texture and mild flavor with a hint of smokiness plays well with the earthiness of the beets here.
More on Heidi Ho’s plant-based cheese alternative:
Developed by Chef Heidi Lovig, all of her products are mostly organic, local and contain no soy, gluten or dairy. They are available at most Whole Foods and other organic and natural food grocers, as well as online. We love that this cheeze tastes great hot or cold, and that it goes well with vegetables, pasta, pizza, bread and crackers. Get and stay in touch with Heidi Ho on social media via the links below!
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