One thing we love at Mother Raw is experimenting with different types of cuisine in the kitchen. We've amped up a classic roasted beets dish by tossing in olive oil and Mother Raw Balsamic Dressing. Bonus: this meal has a unique twist. We’ve given this an Egyptian-style twist by incorporating one of our favourite spice blends- dukkah!
3 large beets, cut in half
1 tbsp avocado oil
kosher salt and freshly ground black pepper, to taste
¼ red onion
1 tbsp olive oil
1 tbsp Mother Raw Balsamic Dressing
2 to 3 tbsp dukkah
Fresh parsley, for garnish
Preheat the oven to 425ºF.
Place the beets in aluminum foil and drizzle the avocado oil, salt and pepper. Wrap loosely and place on a sheet pan. Roast in the oven until fork tender and cooked through, about 50 minutes.
Remove the beets, and let cool. Once cool, remove the skin and cut into quarters.
Transfer the beets to a salad bowl and add the red onion. Drizzle with olive oil and Mother Raw Balsamic Dressing. Season with salt and pepper and top with dukkah and parsley.