Roasted Beets and Leeks

Alstede Fresh Roasted Beets and Leeks

Ingredients:
1 small to medium beet
1 medium leek
1/4 medium red onion
1 clove of garlic
Olive oil
Balsamic vinegar
Pinch of fresh chopped rosemary
Kosher salt
Torn arugula or sautéed beet greens or lettuce for a bed for serving
Crumbled goat, blue, feta, or gorgonzola for serving (optional)

Instructions:

Preheat the oven to 425
Cut the beet into quarters and slice. Slice the leek and clean, drain well. Slice the onion and mince the garlic.
Line a baking sheet with parchment paper.
Place the beet into a small bowl and drizzle with a little balsamic vinegar and olive oil. Turn onto the baking sheet.
In a separate bowl, add the leek, red onion, and garlic. Drizzle with balsamic vinegar and olive oil and sprinkle with a little salt and the rosemary, stir to coat the vegetables. Turn onto the sheet in a separate space, spreading to form a single layer.
Roast for 10 minutes, check vegetables. Stir if needed. Roast and additional 5 minutes as needed. Vegetables should be crisp, tender and edges of leeks should be lightly browned. Toss vegetables together.
Line the plate with some arugula or lettuce. Drizzle with a little balsamic and olive oil. Sprinkle with a little salt to taste.
Top the greens with beets and leek mixture, crumble some cheese over the top. Serve.

Farm Kitchen Tip: This is a wonderful and easy recipe to enjoy seasonal beets and leeks. This can be served on the side of any protein to make a complete meal or enjoyed as is! Makes 1-2 servings.

Recipe & photo by Jenn Borealo, Alstede Farms Culinary & Educational Specialist