Green Beans, Leeks, and Roasted Golden Beets #glutenfree
Sometimes when I have a few extra veggies in the fridge from other recipes, combining them makes a good side dish. In this case I had green beans, a leek and golden beets.
Green Beans, Leeks, and Roasted Golden Beets
Golden beets (usually come in a bunch of three)
1 medium leek
2 handfuls fresh green beans
3 Tbsp butter (or extra virgin olive oil)
fresh ground pepper
First step is to roast the golden beets. So beautiful, aren’t they? Wash and scrub them with a potato brush to remove the dirt. Cut off the ends. Drizzle with olive oil and sprinkle with salt.
Wrap up in the foil and roast in the oven at 375 degrees for about one hour. Use either foil or a metal baking sheet to catch any drippings on the rack below. When they are done, let them cool before handling. Peel of the skin and cut into slices. Store in a glass container in the fridge until ready to use in a recipe.
Meanwhile soak the green beans and chopped leaks in a vinegar and water solution. It is easier to do this separately because they will be cooked separately. Cook the green beans — I usually steam them in the microwave for 4 minutes and let them sit for a bit.
Add butter (or olive oil) and leeks to a skillet. Cook until leeks are tender, about 10 minutes. Add salt, pepper, and a splash of agave. Add the cooked green beans and golden beets. Toss to coat with the leeks and butter. Remove from heat and add a splash of balsamic vinegar before serving. Super simple and very delicious!