Harvest season means it’s time to roast all the great fall vegetables, like pumpkins. Today’s dish is the fabulous root vegetable, beets, and a great fall pumpkin. Pumpkin is rich in antioxidants like carotene which are credited with supporting our immune system. Another superb vegetable for our health is beets. Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium.
Begin by cutting off the tops and roots off the beets, peel the skin. Be sure to use a stain-proof countertop or cutting board (not wood) because the juice stains. It will turn your hands pink too, but washes off easily. Peel and de-seed the pumpkin and cut into chunks.
Healthy and delicious, these two veggies make a tasty dish. The veggies are easy to roast in the oven and then to serve in a stack with brie. Top with drizzled balsamic glaze for a sophisticated presentation. Another option is to serve the roasted vegetables on mixed greens.
Roasted Beets & Pumpkin With Brie
Use organic when available. Serves 3 to 4
Roasted Beets & Pumpkin With Brie
Ingredients
- 1/2 lb fresh pumpkin
- 3 beets
- 2 tbsp olive oil
- Salt and pepper to taste
- Brie wheel at room temperature
- 1/3 cup balsamic vinegar
- 1 tbsp honey
- Optional mixed greens
Instructions
- Peel, de-seed and cut in to chunks beets & pumpkin
- Toss veggies with olive oil, salt & pepper
- Place on parchment paper or aluminum foil in roasting pan
- Roast in a 400 degree F oven for 40 minutes, or until tender when pierced with a thin-bladed knife
- Toss with spatula midway through
- While veggies cook, combine vinegar & honey in a small sauté pan
- Cook over medium heat until liquid is just slightly thickened & lightly coats the back of a metal spoon
- It should be reduced by about half
- Be sure not to over-reduce it as it burns very quickly
- Slice brie, remove rind if desired
- Layer pumpkin and beets; top with brieDrizzle with balsamic glaze
- Optional serve on mixed greens
Enjoy!
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Oh goodness! That does sound yummy. Just baked the last of my beetroots over the weekend. Hadn’t thought that they would work well with pumpkin and brie. Must try it. You’ve made me hungry and it’s not even elevenses here yet! #MMBC
Well I’m craving mushroom cookies so we’re even!
what a delicious use of pumpkin, I do love it roasted if I can stop the kids setting fire to ours with tea lights at Halloween! #MMBC
This looks yummy!!! May I print it out and try it? thank you for sharing
Feel free to print and share. Thanks for visiting!
This looks delicious, what a great way to use seasonal veggies. #MMBC
Thanks. Just visited your blog and your kid’s meals are such fun!
This does look tasty Carol 🙂 #MMBC
Love the colours. So healthy too. Thanks for sharing at Creative Mondays, hope to see you on Wednesday for our next blog hop 🙂
Hi Carol! That looks absolutely amazing! I could just eat this right now. A lovely hearty meal 🙂
Thanks so much for sharing with #MMBC. Enjoy the rest of your week x
Thanks for your kind words Jayne
Thank you Carol…..root veggies are so comforting at this time of year.
Now, that looks healthy. And good!
It is both!
This sounds amazing! 🙂
Thanks for joining Cooking and Crafting with J & J!
Carol i love beets. I can eat a whole bowl in one sitting! But I never thought of combining them with pumpkins and brie. This has to taste incredible.
Sounds tasty! Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 5. Shared.