Say Coconut Candied Beets on Roasted Root Vegetables ten times fast.
I can barely say it once but I’m finna brag on this one. I was fully inspired to make my own version of something I tried at a restaurant last week and can honestly say that I like mine more. The aroma of coconut palm sugar, coconut oil and beets is so perfect I want to make a candle out of it.
Fall is in the air as the mornings are getting colder and I’m starting to crave more wholesome foods, rather than smoothies and salads. If you’re picking up what I’m throwing down, try this.
4 carrots, peeled and loosely chopped
3 turnips, peeled and loosely chopped
1 sweet potato, peeled and loosely chopped
1 white onion, peeled and loosely chopped
2 parsnips, peeled and loosely chopped
4 garlic cloves, minced
1 tsbp ghee, melted
1 tbsp coconut oil, melted
salt, pepper, cayenne for seasoning
1 beet, peeled and chopped into 1/2″ cubes
2 tbsp coconut oil
2 tbsp coconut palm sugar
Instructions for Vegetables
In a large roasting pan, toss carrots, turnips, sweet potatoes, onions, parsnips and garlic in ghee coconut oil and spices. Roast at 350F for one hour, rotating occasionally.
Instructions for Beets
Steam cubes of beet in a small sauce pan until they become more translucent. In another small sauce pan, melt coconut oil and coconut sugar until they combine and then add beets. Reduce on low for 15-20 minutes until candied.
Serve beets on top of vegetables. This made 3 meals for my lunches this week.