I use a lot of beets. I use a lot of carrots as well…. and they go together perfectly.
And because we don’t tend to eat potatoes, I use a lot of other root vegetables to make “fries”. I always bake them in the oven, which reduces the fat content, makes them healthier, and it is also safer because you don’t have a pot of boiling oil just waiting to catch on fire. Plus there are less grease spatters do deal with. And you don’t have to stand over them, watching them cook like you do with deep-fried fries – perfect for the busy (or lazy) mother! Just sling them in the oven, toss occasionally to ensure even cooking and 40-60 minutes later you have “fries”.
Beet and carrot “Fries” do tend to caramelize a bit because these vegetables are fairly high in sugar… but that is what makes them taste so delicious!
Beets are very, very good for you (And at the moment, they are also very very cheap!). They are packed with vitamins, minerals and fibre. The only down side is that they do contain a fair amount of carbs. Similarly, carrots are also very good for you but again contain a fair amount of carbs. It is all that sugar that makes these taste so good.
Beet and Carrot “Fries”
- 3-4 large beets – peeled
- 3-4 large carrots (use more if your carrots are not big) – peeled
- 2 tbsp coconut oil – melted
- 1 tbsp dried thyme
- sea salt to taste
Preheat the oven to 200°C/400°F.
Peel your beets and carrots and cut them into “fries” – cut them as thick or as thin as you like. Personally, I like chunky fries that resemble the English style chips. As you chop the veg, put them all in a bowl.
Melt the coconut oil and pour over the “fries” and toss to coat. Add in the salt and thyme and toss again.
Dump all the “fries” out on a rimmed baking sheet and spread out into a single layer.
Now roast them in the oven for 40-60 minutes, tossing every 20 minutes or so to ensure even cooking.
Serve at once….
I served these with my Shrimp and Avocado Salad this time but they go with pretty much everything.
If you want to make “fries” with other root vegetables, use the same method. Good ones to try are sweet potato, parsnip, rutabaga, turnip, celeriac. I have also made “fries” with parsley root, daikon and jicama. Or maybe you want to use all beets or all carrots. That works too. You could also go wild and use a mixture of any root vegetables that you fancy. And of course if you do want to eat potatoes, this method will also work with them.
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I’ve never roasted beets and I will have to try this!
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