Roses are red, violets are blue, a plate of heart beets…our love is true! And that is our corny Valentine’s poem!
For this recipe we decided to do something fun for Valentine’s Day. We thought it would creative and endearing to cut beets into heart shapes. It is an extra special way to tell someone you love them, or have fun with your children. And what better way to say I love you than preparing a dish that is heart healthy. Red beets are a rich source of betaine; betaine is vital to good cardiovascular health. We’ve paired them with our Garliky Kale and Roasted Garlic Mashed Potatoes for a delicious meal.
3 large beets
1 Tbsp. olive oil
3 tsp. vegan worcestershire sauce
3 large baby portobella mushrooms
salt & pepper
Method of Prep:
Preheat the oven to 400°F. If preparing other items, the temperature of the oven can vary when cooking beets. The lower the temp, the longer they will take to roast. Also beets come in many sizes, so cooking time will vary based on how large or small they are.
Wash and scrub the beets. Cut off the bottom stems and the top of each beet where the greens sprout out.
Double wrap the beets whole in aluminum foil pockets. We suggest the double layer in case of a leak, as beets can be very messy.
Roast in the oven on a sheet pan for 50-60 minutes. Checking every 20 minutes by fork testing each beet. Large beets will take the full hour, possibly longer. When a fork slides easily in and out of the beet, they are soft and ready to take out of the oven.
Allow the beets to cool for several minutes. Then unwrap. Using your fingers rub the outside peel away from each beet. This peeling and slicing part of the recipe can be quite messy. We can recommend using gloves, but not necessary if you don’t mind a few pink fingertips. Our plastic cutting board washed up well with no staining.
Slice the beets vertically from top to bottom as to keep their natural heart shape. Cut each beet in half once.
Using a heart shaped cookie cutter, cut through each half. This will leave you with heart shaped beets…and a “bloody” crime scene. Be sure to save all the extra beet trimmings in the fridge. They make a great addition to salads or smoothies.
Chop the mushrooms into slices.
Heat 1 Tbsp. of olive oil on a large skillet or griddle type pan on Med heat. After hot, line the pan with the mushrooms and the beet halves. Pan sear both the mushrooms and beets on one said for 5 minutes. Then flip all of them.
Repeat this for 20-25 minutes turning every 5 minutes. When the beets have started to develop a crispy skin, during the last 5 mintues, drizzle a 1/2 a tsp. of vegan worcestershire sauce on each beet. Then sprinkle seal salt and cracked pepper on everything in the pan. Keep heating until the worcestershire sauce has cooked off. Remove from the heat. Serves 2.
Serve hot. Enjoy!