Japanese-Spiced Roasted Beets by this week’s host, Sandra of Meadows Cooks.
Thanks to Sandra for choosing this week’s recipe – This recipe sure had a mixed bag of opinions! Some of us loved the spice mixture and added it to beets, parsnips and potatoes. We had a salad using beets and the spice mixture, beets and parsnips with the spice mixture and honey walnuts. A variation was made using chipotle- chili-lime spice mix, two members made it but didn’t like it, I made it and didn’t like it on vegetables so I added it to hollandaise and another member made grilled beets with caramelized shallots and goat cheese spread. It certainly was an interesting week!
You can check out our Pinterest board for some inspiration!
Next Monday, we’ll post Meg’s selection, Chocolate Tofu Ice Cream (page 579)