It’s almost winter; it’s time to roast all the great fall and winter vegetables. Today’s dish is the fabulous mix of beets, and pumpkin with brie and a balsamic glaze. This dish is not only delicious but also healthy for you. 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 and then to serve in a stack with brie. Then top with drizzled balsamic glaze for a sophisticated presentation. An option is to serve the roasted vegetables on mixed greens.
Cooking Tip#
If possible, buy several smaller beets instead of one large beet. They’re easier to cook and peel.
Roasted Beets & Pumpkin With Brie
Use organic when available. Serves 4
Roasted Beets & Pumpkin With Brie
Ingredients
- 1/2 lb fresh pumpkin cubes
- 2 medium 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
- Preheat oven to 400 degrees F (200 degrees C)
- Place aluminum foil or parchment paper on roasting pan
- Peel, de-seed and cut beets & pumpkin in to cubes
- Toss veggies with olive oil, salt & pepper
- Roast pumpkin & beets for 40 minutes, or until tender when pierced with a thin-bladed knife
- Toss with spatula midway through roasting
- 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
- Slice brie, remove rind if desired
- Layer pumpkin and beets; top with brie slice
- Drizzle with balsamic glaze over salad
- Optional serve on mixed greens
Enjoy!
Please see my Link Parties page for the parties where this post was shared.
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This sounds absolutely delicious! The added brie makes it perfect.
Thanks Lisa!
Three of my favorite foods this time of year… I can’t wait to try this! Sounds absolutely delicious! Thank you!
I like that you served it with Brie.
I’m not a fan of beets; though we did try roasting them with butternut squash this past September and I found that (like most vegetables) I did like them better that way. Your recipe sounds delicious… though would you believe I’ve never had brie before?
Give it a try. It’s my sister’s favorite cheese. If you aren’t crazy about brie, try the roasted veggies with a cheese you love.
This looks and sounds delicious! I love beets, what a great way to use them.
Nope, pumpkin belongs in pie or cake.
…this sure is different.
Carol, That is definitely a show stopper! What a great interesting recipe.
It sounds delicious… must try, because we prefer cheese too.
Greetings by Heidrun 🌟
It looks so beautiful! I didn’t expect that. I love the colors of this dish.
Oh, this sounds so interesting! I bet the brie is lovely with this. Thanks so much for sharing this with us at the Will Blog for Comments #73 linkup! We hope to see more posts, old or new, next week at #74.