Ginger-Citrus-Maple Roasted Beets & Apples

These Citrus-Ginger-Maple Roasted Beets and Apples with a ring of nutty pumpkin seeds are so simple, yet quite elegant too. Not to mention super healthy. A subtle hint of warming ginger compliments the bright citrus and apple flavors that mingle with the delicious roasted beets. This dish is wonderful served warm or chilled. I actually prefer it chilled! And that way you can easily make it ahead of time, stick it in the fridge and pull it out when ready to serve. I ended up nibbling on this platter all day long when I made it. I kept going back for more and more. Healthy, sweet roasted beets are a sweet, feel-good food you can indulge in, guilt-free! Try this holiday approved recipe..



I think these guys are really what Michael Jackson was singing about.


Just beet it.


Beet it.


Beet it.


Beet it.


And Apple it.

No one wants to be de-beeted.

Get Back to Your Roots. Are you eating enough root veggies? They are so healthy and detoxifying! Whenever I consume large quantities of carrots, beets and sweet potatoes I just feel BETTER. Cleaner. More vibrant. More energized. Maybe it is all those nutrients. Beets are rich in potassium, magnesium, fiber, phosphorus, iron, vitamins A, B & C, folic acid and more. They also contain natural sweetness which can actually help stave off a sweet tooth. Instead of reaching for a cookie, reach for these beets in your fridge! I know it sounds weird, but it just might work for you. Plus the natural fiber and water in these beets will help fill you up. You cannot say that about a cookie.
Ginger-Citrus-Maple Roasted Beets & Apples
vegan, makes 4 cups - (nutrition info based on 4 servings)

4 cups of fresh beets, chopped roughly into large cubes (two large or three medium beets)
1 apple, diced into large cubes
2 Tbsp maple syrup, grade B
1 tsp raw ginger, grated using microplane
1/2 tsp orange zest
2 Tbsp fresh orange juice (or substitute with apple cider vinegar for zestier beets)
2 Tbsp extra virgin olive oil
coarse pink sea salt + fine black pepper to taste (a light sprinkling should do it. Delicious salt-free too!)

garnish:
2-3 Tbsp raw pumpkin seeds, sprouted + salted (or raw pumpkin seeds lightly toasted in a warm skillet)
1 Tbsp finely chopped parsley
a few pinches raw grated ginger

**extra sweet beets: add a sprinkling of brown or coconut sugar over top the beets just before placing in the oven.

Directions:

1. Preheat oven to 400 degrees.
2. Grease a baking sheet with olive oil.
3. Wash and scrub your beets, remove and rough spots and stems if attached. Chop beets into large odd-shaped cubes. Set aside.
4. Wash and chop apple into same sized cubes as beets. Remove seeds and/or apple core.
5. Add beets, apples, maple syrup, extra virgin olive oil, ginger, orange juice and zest, salt and pepper to a large mixing bowl and toss until beets and apples are coated. Transfer mixture to the baking sheet and pour excess liquid and spices over top. Scrape the bowl for any seasoning and make sure it gets on the beets or in the baking pan.
6. Bake at 400 for 25 minutes. Flip and toss beets and apples a bit. Continue to bake until a tested beet is tender when sticking a fork in it. Roast longer for softer, more caramelized beets. Finish the cooking off by turning your oven to broil. Broil beets and apples for 1-3 minutes or until blackened edges form.
7. Transfer mixture to serving platter. Sprinkles pumpkin seeds around the edge, add a few pinches of fresh raw grated ginger over top and parsley for a splash of green color. You can serve these beets warm or chilled! I actually love them chilled because they firm up in the fridge and the flavor intensifies a bit. But warm is delicious too.

Store leftovers covered in fridge for 1-3 days.

Nutrition estimate - per serving - 4 total