What makes getting through March to April Spring a bit tricky? The weather: Rain, snow, sleet, warm one day, freezing the next, spring sun trying to chase away winter gloom. You never know! That’s why we’re rooting (Hay Ray!!) for those root veggies that get us through the weather craziness of March: Carrots, beets, parsnips, turnips, and sweet potatoes.
Three cheers for these colorful bundles of nutrition that add a crunchy taste to your meals while they perk up your body and keep it running smoothly.
Low in calories with a naturally sweet taste, loaded with delicious fiber to make your digestive system work better giving you more energy and even a little weight loss! Packed with vitamins A and C, these roots help fight off colds reduce your cholesterol, and strengthen your eyes.
Steam or roast them. Toss them into soups or stews.
Mix them all or pair them with different “partners”.
Beets like partners: Delicious with red onion and slices of orange or grapefruit. Cooking brings out the sweetness; a bit of vinegar bumps up the flavor
Carrots: The most widely eaten veggie in the world! From crunchy sticks for dips to flavor for soup to carrot cake, their natural sweetness can’t be beat.
Parsnips are the unsung root veggie. Denser than a carrot with a nuttier taste, they add delicate flavor to soup, salad, or stew. They should be cooked.
Delicious, mashed up with carrots or sweet potatoes, a bit of butter and cinnamon.
Sweet Potatoes: Tastier than white potatoes with fewer calories, high in Vitamin A and fiber. Good for healthy digestion and eyes. Boil or bake; cook whole or in cubes; mash them with butter and herbs.
Our March Madness dishes adapt to the weather! Tasty, served warm on damp messy days or at room temperature on suddenly warm days.
Enjoy March Madness. Root for the roots that power you through.
Root Madness
recipe: winter root medley
Can be a salad, a warm side dish, or add lentils for a protein-rich main dish
INGREDIENTS
2 beets, peeled and cut into wedges
4-6 carrots, peeled and cut in chunks
1 red onion, peeled and cut into wedges
2 parsnips, peeled and cut into 1 Inch pieces
1 sweet potato cut into cubes (Leave the skin on)
3 tablespoons extra virgin olive oil
2 cups chopped kale (optional)
TO MAKE:
Preheat oven to 375°F.
Put all vegetables, except the kale, in a bowl, drizzle with oil, and toss together. Salt and pepper. Spread on two cookie sheets.
Roast vegetables for 30 to 40 minutes, gently tossing around with a wooden spoon to ensure even roasting. Add chopped kale last 15 minutes of cooking.
Remove from oven and allow to cool, 4 to 5 minutes (If serving cold, allow vegetables to cool completely before refrigerating until ready to serve).
In a large bowl, gently toss together with dressing
Balsamic Vinaigrette dressing: Mix 1/2 shallot, finely diced, 1 garlic clove, minced, 2 tablespoons light brown sugar, 1/3 cup balsamic vinegar, 2/3 cup extra virgin olive oil
Add Extra Protein: Cook ½ cup green lentils in 1 cup water or broth for 20 minutes. Drain, cool & add to root medley
Extras: Toss on nuts, feta cheese or pomegranate seeds
Tips & Tricks: root veggies
Preparing Root Veggies: Steam or pan fry except Sweet potatoes
Peeling beets: The skins of beets peel off easily after they are cooked. Let them cool. Hold the beet in a fork and rub off the skin. To avoid getting your hands stained with beet juice, use a paper towel when rubbing.
Peeling parsnips: Just scrape with a knife. They have a very thin skin. Scraping means you lose less of the nutrition that is close to the skin.
Sweet Potatoes: Cook with skin on. Boil to keep nutrients. Cut in chunks to serve
Parsnips are good mashing partners
Parsnips & carrots together with dill
Sweet potatoes & parsnips with honey & butter
Mix your roots with fruit for added flavor:
Add raw fresh pear wedges
Add an orange section to beets & red onions
Mix cooked or raw carrots with oranges or grapefruit
Pair your roots with herbs: A dash or two of seasoning can turn boring into delicious. Matching is the key. Go gradually: Add a dash or two, taste, and add more.
Beets: Basil, chives, cumin, ginger.
Carrots: Dill, Oregano, coriander, ginger.
Herbs: Sprinkle over the vegetables with a small amount of olive oil—just a little!