Japanese-Spiced Roasted Beets + Parsnips

Japanese Spice Roasted Beets + Parsnips by Keely Marie

 

This is officially the first time I’ve cooked beets at home and I am slowly beginning to enjoy them. {Wasn’t a fan previously} Amber Antonelli’s Beet Hummus recipe turned me onto them half of the way. These beets took me 3/4 the way there. Thanks for the recipe choice this week Sandra.

I need one final WINNER of a beet recipe and I just might say I like beets. MIGHT.

Also, totally random… I believe I now know where the saying “Beet Red” came from after cooking this recipe. WHAT did you say? You mean it’s not “BEAT red,” like you beat someone up!? Please tell me this makes sense to you. I actually had that silly aha moment alone with my glass of wine in the kitchen, hands bright red from peeling the beets.

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This recipe is sweet with the honey walnuts and a “spicy” from the black pepper and chili powder, my favorite flavor combo. I only used half of the spice mix the recipe called for, seemed overkill to use more as it is pretty strong.

What is your favorite beet recipe? Do you have THE ONE to make me a full beet lover?  I want to know!

 

Japanese-Spiced Roasted Beets + Parsnips

Prep Time: 5 minutes

Cook Time: 1 hour

Serving Size: 4

adapted from the food Matters Project Cookbook by Mark Bittman

Ingredients

  1. 1 tablespoon vegetable oil, plus more for greasing the pan
  2. 1 1lb beets (about 2 large), peeled and cut into wedges
  3. 3-4 parsnips, peeled and chopped into wedges
  4. 1 teaspoon garlic powder
  5. 1 tablespoon sesame oil
  6. 1 tablespoon black peppercorns
  7. 2 teaspoons white sesame seeds
  8. 1 tablespoon grated orange zest
  9. 1 tablespoon chili powder
  10. 1/2 teaspoon poppy seeds
  11. Salt
  12. 1/2 cup sliced scallions
  13. 1/2 cup chopped walnuts
  14. 2 tablespoons honey

Instructions

Heat the oven to 400°F. Grease a large roasting pan with oil. Place the beets in the pan, drizzle with the 1 tablespoon vegetable oil and the sesame oil, and toss to coat. Sprinkle with garlic powder and a pinch of salt.

Roast, undisturbed, for 20 minutes. Check on them and add oil if they are sticking to the pan. Continue roasting, turning every 10 minutes or so, until crisp on the outside and just tender inside, another 20 to 30 minutes.

While the beets are roasting, mix 1/3 cup chopped walnuts with 2 tablespoons honey in a medium bowl. Set aside.

Meanwhile, put the peppercorns and white sesame seeds in a spice or coffee grinder grind to a coarse powder. Transfer to a small bowl and stir in the orange zest, chili powder, and poppy seeds. When the beets are cooked toss them with the half of the spice mixture, a pinch of salt, and the scallions. Then toss in the honeyed walnuts. Return to the oven for a minute or 2 to toast the spices and walnuts. Taste and adjust the seasoning. Keep the leftover seasoning in the fridge and use for meat or other veggies within a day or 2. Serve hot or at room temperature.

http://keelymarie.com/2013/05/14/japanese-spiced-roasted-beets-parsnips/

And check out all the creative beet recipes from the Food Matter Project members here.

 

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Served with pan seared pork chops using the same spice mix, minus the orange zest

 

 

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10 Replies to “Japanese-Spiced Roasted Beets + Parsnips”

  1. Keely, I thought the spice mix would go well with pork too! Love that you added the honey walnuts. If you e-mail me your address I will send you a local dressing that will win you over. It is served over arugula, roasted beets and candied pecans. You will love it!

  2. i loved this one cold too! i, like you, stuck close to the recipe but added parsnips and potatoes… that made for an interesting medley of root vegetable flavors. i lessened the chili by more than half as i felt it would have been too spicy if i used all of it.

    1. That sounds great Margarita! This was one Bittman recipe where the spice ratios were not very clear. Glad we both used our gut, I too think it would have been too much with all of the spice in the recipe.

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