Summer time. Baby beets. Or big beets cut. The topping on these beets is the key to this recipe and you’ll think of other things to sprinkle them on.
They’re unusual and delicious.
Roasted Beet Quarters with Mustardy Crumbles (-Vegetarian Times Magazine June 2016)
2 ½ Tbsp olive oil, divided
½ cup panko breadcrumbs
1 ½ Tbsp Dijon mustard
6 small golden beets
6 small red beets leafy top of beets washed and chopped
Preheat oven to 375°.
Peel and quarter the beets.
Lightly oil a baking sheet.
Toss golden beets with ½ Tbsp oil in a bowl and spread on half of the baking sheet.
Toss the red beets with ½ Tbsp oil in a bowl and spread on the other half of the sheet.
Keep the beets separate or the golden ones will turn red.
Roast about 35 minutes. It will take longer if the beets are larger or not fresh. If the beets are getting too dark on the pan-side, turn them over.
While the beets are roasting, heat 1 Tbsp oil in a large skillet over medium heat. Add the breadcrumbs and mustard and cook about 8-10 minutes until the crumbs are deep golden. Mix and press the breadcrumbs with the back of a fork. Transfer the cooked crumbs/mustard mixture to a plate. Wipe out the skillet.
Melt the remaining ½ Tbsp oil in the skillet over medium heat. Add the beet greens and sauté 2 minutes or until just wilted. Season with salt and pepper.
Arrange roasted beets on a plate, sprinkle with green and breadcrumb crumbles.