Over the next few days I’m going to be sharing some easy recipes from the team at President’s Choice® . The goal? To ease the busy-ness and stress of September with some easy and delicious recipes that will please your hungry newly returned-to-routine peoples. The ones I’ve chosen will also (hopefully) introduce your family to some flavours they may not have explored just yet.
Today let’s drool over these Roasted Beets with Garlic Chive Tarragon Spread. Beets are the perfect way to say HELLO FALL, HOW YA DOING? I’ve gotta say that we’re currently obsessed with beets, and have been eating them all summer. I literally grate them raw onto our salads. We use the whole vegetable, including the beet greens (Not together. I cut off the greens and then add them to all kinds of dishes. Last week I threw them into the dish of greek roasted potatoes and my budding foodies went wild.)
Note: This recipe is lactose-free and uses margarine in place of butter. While I usually don’t worry about allergy alerts in the food that I make at home unless there’s a guest who has an allergy, since my mother is gluten- and dairy-free, it’s always great to find recipes that will be an option for when she visits. (It’s not that I don’t want to feel like I’m running a restaurant, but I don’t want to feel like I’m running a restaurant.)
Cooks notes: Try this recipe with different types of beets. We find golden and light pink beets a little milder. The leftover composed ‘butter’ is delicious on corn or baked potatoes. You can even put a dab on steak. YUM. Just roll it into a log and cover with saran wrap. Freeze it if you’re not going to use it right away.
Roasted Beets with Chive Tarragon Spread (Makes 4 servings)
What You’ll Need:
1 cup (250 ml) PC Blue Menu Celeb Margarine
1 clove garlic, grated on a microplane rasp
3 tbsp (45 ml) chopped fresh chives
3 tbsp (45 ml) chopped fresh tarragon
2 bunches red beets, stems and leaves removed
1 tbsp (15 ml) olive oil
1/2 tsp (2 ml) salt and freshly ground pepper to taste
What You’ll Do:
In a bowl, stir together margarine, garlic, chives and tarragon until combined. Transfer to small bowl; cover and refrigerate for 30 minutes.
Preheat oven to 400°F (200°C).
Scrub beets and place in shallow baking dish. Toss with oil and salt; cover tightly with foil. Bake in centre of oven for 1 to 1-1/2 hours or until beets are tender. Cook time will depend on the size of the beets. Remove foil; set aside until cool enough to handle but still warm. Using fingers, gently remove skins from beets. Cut each beet into 6 or 8 wedges.
Place beet wedges in bowl. Add 3 tbsp (45 mL) of the herb spread to warm beets; toss until margarine is melted. Transfer to serving platter. Serve immediately.
Spoon remaining herb spread onto a piece of plastic wrap. Roll up into a log; store in freezer for future use.
Per serving: 120 calories, fat 9 g (of which 1.5 g is saturated), sodium 410 mg, carbohydrate 10 g, fibre 3 g, protein 2 g
“Recipes and images provided by Loblaw Companies Limited.”