My last few posts have featured fresh garden produce from the garden where I volunteer at once a week. This was the very first time we grew beets, I’ve been so pleased with the results, that we will surely be adding it to next year’s list. Roasting beets is a great way to eat these tender and beautiful red jewels that are packed with nutrients. Fresh beets create a taste and texture that canned beets cannot replicate, plus they come with the green tops that can be added to many other dishes.
I prepared this chicken dish below for Sunday’s dinner; I wanted to feature the beets, but I did not end up making the recipe I had intended to as a certain someone was impatient during the film shoot :). I will however, add the beets recipe at the end. I’ve made it before, it is definitely a great addition to any meal.
Roasted Chicken and Roasted Beets with Couscous and yogurt sauce
- 2 1/4 pounds chicken drumsticks and thighs (8 total)
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon poultry seasoning
- 3 tablespoons Extra virgin olive oil
- 1/2 teaspoon kosher salt and freshly ground pepper
- 2 pounds beets, peeled and cut into wedges
- 1 cup wholewheat couscous
- 3/4 cup plain yogurt
- 1 tablespoon fresh lime juice, plus wedges for serving
- 1 tablespoon fresh cilantro
- Heat oven to 425 degrees. On a rimmed baking sheet, toss the chicken with the cumin, smoked paprika, thyme, sage and poultry seasoning. Add two tablespoon olive oil, salt and pepper. On a second rimmed baking sheet, toss the beets with 1 tablespoon oil and 1/4 teaspoon salt and pepper. Roast, tossing the beets and chicken once, until the beets are tender and the chicken is cooked through, about 40 minutes.
- While the chicken and beets are cooking in the oven, cook the couscous according to package directions.
- In a small bowl, whisk together the yogurt, lime juice and cilantro. I used my home-made yogurt that I had prepared the day before. Serve this delicious chicken with the couscous, beets, yogurt sauce and lime wedges.
Recipe for Honey Ginger Balsamic Glazed Beets
- 2 pound medium-sized beets, trimmed and scrubbed
- 2 tablespoons butter
- 2 tablespoons peeled and fresh chopped ginger
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey (optional)
- basil leaves for garnish
Heat the butter over medium heat in a large pan and add the ginger. Cook the ginger for a minute or two, until fragrant. Add the beets and the balsamic and stir. When the beets are hot and glazed, test for sweetness. Add honey if needed and cook a little longer to glaze. Remove from heat and serve.