Ingredients
- 1 lb. organic assorted carrots
- 1 lb. organic assorted small beets
- 2 Tbsp. raw/organic extra virgin olive oil
- 2 Tbsp. organic balsamic vinegar, divided
- 1/2 tsp. sea Salt
- 1/2 tsp. black pepper
- 1 bunch fresh organic spinach leaves
- 1 Large organic clove garlic, minced
- 2 tsp. organic unsalted butter
- 1/2 Cup organic whole milk
- 1/3 cup finely grated organic Parmesan cheese
- 1/2 tsp. GF/organic prepared horseradish, optional
- Squeeze of fresh organic Meyer lemon juice
- Salt & pepper to taste
- Organic microgreens, garnish
Instructions
- Scrub the beets and carrots clean. Peel the beets with a vegetable peeler, doesn’t have to be perfect. Lay them out to dry on a dishcloth (use a dark one, the beets bleed).
- Preheat the oven to 425′. Line a baking sheet with parchment paper or foil. Toss the dry roots in the olive oil, salt and pepper to coat. Sprinkle half the balsamic and toss again. Roast the vegetables on the middle rack anywhere from 30-45 minutes depending on size. You want to be able to pierce a butter knife through the largest vegetable on the tray.
- While the vegetables are cooking, make your spinach sauce. Steam the spinach for just a minute or two to cook down. Remove to cool. Squeeze out any remaining water and chop well. You should have about a cup worth.
- In a medium saute pan over medium low heat, add a drizzle of olive oil and the minced garlic and cook until fragrant, about a minute. Add the butter to melt, stir it around. Add the chopped spinach and cream and stir to coat. Cook until the spinach absorbs most of the cream.
- Stir in the parmesan, few pinches of salt and pepper, horseradish if using and stir. Using a mini blender or immersion blender, give the spinach a few pulses to break it down. You don’t want quite a puree, more of a texture sauce, some chunks are fine.
- Add it back to the pan and thin with milk/cream if you wish. Squeeze in a bit of fresh lemon juice to taste. Turn off the heat and cover to keep warm.
- When the vegetables are ready, remove to cool slightly and drizzle on the remaining balsamic. Plate each portion with a schmear of the spinach sauce, the roasted vegetables and microgreens for garnish.
