RAINBOW ROASTED ROOT VEGETABLES

It’s always been said, “A healthy plate is a colorful plate.” This combination of colors do more than just whet your appetite, they also serve healing purposes. Red beets and red peppers support your Heart, and yellow peppers support your Stomach and Spleen. Green string beans and peas benefit your Liver, while garlic and lemon give your Liver an added boost.

It’s always been said, “A healthy plate is a colorful plate.” This combination of colors do more than just whet your appetite, they also serve healing purposes. Red beets and red peppers support your Heart, and yellow peppers support your Stomach and Spleen. Green string beans and peas benefit your Liver, while garlic and lemon give your Liver an added boost.

Yields1 Serving
 2 red beets, peeled
 5 Tablespoons olive oil
 freshly ground sea salt, to taste
 1 red pepper
 1 yellow pepper
 1 1/2 cup fresh English peas, shelled
 1 pound string beans, trimmed
 3 cloves garlic, diced
 1/2 lemon
 For this recipe, you’ll roast each vegetable separately and then compile the dish.
1

Beets: Preheat the oven to 400°. Cut the beets into 2” cubes and place them on a cookie sheet with 2 tablespoons olive oil and freshly ground sea salt. Roast in the oven, uncovered, for about an hour, or until the beets are tender. Move the beets around the pan two or three times throughout the cooking process, so that they cook evenly. Remove the tray from the oven and place in a glass bowl to cool.

2

Peppers: Reduce the oven to 375°. Place the whole peppers on a small cookie sheet. Top with 1 tablespoon olive oil and freshly ground salt. Roast in the oven, uncovered, for about 30 minutes. When the peppers are ready, the skins will turn brown and blister. Let cool on the counter for about 20 minutes. Then carefully peel the pepper skins away and discard. Remove the seeds and discard as well. Cut the peppers into thin strips and place in the bowl atop the beets.

3

Peas and String Beans: Place the string beans and peas on separate sides of a large cookie sheet. Top with 2 tablespoons olive oil and freshly ground salt to taste. Carefully mix the vegetables in the oil and salt. Top the string beans with the diced garlic. Roast uncovered in the oven for 20 minutes. The string beans will soften and brown a bit while the peas will get a bit crunchy. Remove the peas to the bowl and stir gently. While still on the cookie sheet, squeeze the fresh lemon juice over the string beans. Mix the string beans around the pan to pick up the remaining salt and olive oil.

4

To Assemble: Spread the string beans on the serving platter. Top with the beet, pepper, and pea mixture. Serve warm.

5

* When roasting, be sure your vegetables are dry. If not, the water will mix with the oil and splatter in the oven. It will also cause your vegetables to steam instead of roast.

CategoryCooking Method

Ingredients

 2 red beets, peeled
 5 Tablespoons olive oil
 freshly ground sea salt, to taste
 1 red pepper
 1 yellow pepper
 1 1/2 cup fresh English peas, shelled
 1 pound string beans, trimmed
 3 cloves garlic, diced
 1/2 lemon
 For this recipe, you’ll roast each vegetable separately and then compile the dish.

Directions

1

Beets: Preheat the oven to 400°. Cut the beets into 2” cubes and place them on a cookie sheet with 2 tablespoons olive oil and freshly ground sea salt. Roast in the oven, uncovered, for about an hour, or until the beets are tender. Move the beets around the pan two or three times throughout the cooking process, so that they cook evenly. Remove the tray from the oven and place in a glass bowl to cool.

2

Peppers: Reduce the oven to 375°. Place the whole peppers on a small cookie sheet. Top with 1 tablespoon olive oil and freshly ground salt. Roast in the oven, uncovered, for about 30 minutes. When the peppers are ready, the skins will turn brown and blister. Let cool on the counter for about 20 minutes. Then carefully peel the pepper skins away and discard. Remove the seeds and discard as well. Cut the peppers into thin strips and place in the bowl atop the beets.

3

Peas and String Beans: Place the string beans and peas on separate sides of a large cookie sheet. Top with 2 tablespoons olive oil and freshly ground salt to taste. Carefully mix the vegetables in the oil and salt. Top the string beans with the diced garlic. Roast uncovered in the oven for 20 minutes. The string beans will soften and brown a bit while the peas will get a bit crunchy. Remove the peas to the bowl and stir gently. While still on the cookie sheet, squeeze the fresh lemon juice over the string beans. Mix the string beans around the pan to pick up the remaining salt and olive oil.

4

To Assemble: Spread the string beans on the serving platter. Top with the beet, pepper, and pea mixture. Serve warm.

5

* When roasting, be sure your vegetables are dry. If not, the water will mix with the oil and splatter in the oven. It will also cause your vegetables to steam instead of roast.

RAINBOW ROASTED ROOT VEGETABLES