This side dish is a new creation of mine that I thought up this Easter, though it can (and should) be made all year long. Development began as I was exploring my local grocery store’s produce department, picking up vibrant fruits and vegetables that matched in color. This venture resulted in a pleasing roast that has become a new family favorite. It is elegant and delectable, and can be easily altered to accommodate whatever pretty produce you can find at your local grocery store.Print
Colorful Roasted Root Vegetables
3 large golden beets, roasted and chopped into cubes (recipe below)
1 blood orange, peeled and chopped into cubes (remove seeds)
2 cups cubed pineapple
1 cup cherry tomatoes, halved
fresh cilantro, chopped (as much as you like)
1/3 cup shredded, unsweetended coconut (i actually prefer the big flakes instead of the smaller shredded kind)
2–3 tablespoons extra virgin olive oil
Salt and pepper to taste
First, roast the beets. Remove the leafy stems, and slice the beets in half. Wrap each loosely in aluminum foil and place in an oven heated to 400 degrees. Bake until soft when pierced with a knife – about 40 minutes.
Remove the beets from the oven and allow to cool. Remove the skins from the beet, and chop into cubes (BONUS: because these are golden beets, they won’t stain your hands like the red ones!).
Break out a cast iron skillet, or some kind of other shallow baking dish. I used this amazing copper one that I found at a flea market. It’s French! Oolala!
Throw the chopped beets in the dish, along with all the other chopped fruits and veggies. Drizzle with olive oil, and sprinkle with salt, pepper, cilantro and coconut.
Place the dish back in the oven (which should still be at 400 degrees, and bake for about 25 minutes.
Remove from the oven and garnish with more fresh cilantro, if you like. Serve!