Plated + Served: Roast Your Veggies… You Just Can’t Beet It!


All it took was changing the way I cooked ‘em to like ‘em.

Way back in July I wrote about beets… and how I didn’t particularly like them, but I suffered through them because they are a fave of GP. I recommended one way of cooking them, and GP loved it… though it still wasn’t enough to turn me pro-beet.

But if you roast them… my, oh my… you wind up with a little caramelization and the flavor really pops! I should have cooked them like this all along because I know so many things taste better when the vegetable’s natural sugars brown and release that rich nutty flavor.

Beets are great at this time of year, too, because they add a dash of color to our rather dull winter plates. I usually serve them cold as a salad. But, this beet recipe is delicious hot… and the anise adds another layer of flavor.

Nothing beets roasting! I just had to say it…

Warm Caramelized Beets with Anise Vinaigrette


Warm Caramelized Beets with Anise Vinaigrette on Red Quinoa as an Amuse Bouche





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I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: