Roasted Winter Root Roses

Roasted Winter Root Roses

Roasted Root Roses! I will never tire of food that looks like flowers. Never never ever. I just really enjoy eating pretty things! The colors of these veggies go well together already, but then the beets in these roses share their beautiful color with the orange carrots and the white kholrabi, painting them in gorgeous pink and red hues. *Swoon* Though these little beauties are wonderful for serving guests, they are so yummy and so easy to make, that I often find myself with a batch in the oven just for me ;) 

This recipe makes about 4 roses, depending on the size of your veggies :) 

You will need:

3 large carrots
2 medium beets
2 medium kolrabies
1 bunch fresh rosemary, or 1 teaspoon dried rosemary (this is optional, and feel free to try other herbs that you love!)
Extra Virgin Olive Oil
Fresh ground black pepper
Celtic Sea Salt or Himalayan Pink Salt to taste 
 
1 muffin tin
An oven
P1020815.JPG

Directions:

1.  Preheat your oven to 350°F or 175°C.

2.  Lightly brush the inside of your muffin tin with a bit of EVOO.

3.  Peel the outer layer of all of your veggies off and discard.

4.  Chop about a teaspoon of rosemary leaves (or 1/8 - 1/4 tspn for each rose).

5.  Cut one beet and one kholrabi in half.

6.  Use a mandolin or a peeler to peel 1mm strips of carrot lengthwise.  Do the same for the halved beet and kholrabi, slicing them so that your slices are little semicircles (one rounded edge and one flat). Slice the whole round beet and kholrabi as well. 

7.  Starting on the outside of the tin-cup, arrange your slices layer by layer, starting with a carrot first and alternating veggies to vary the colors. Use the semicircle slices on the outer edges of the rose, with the flat side down, and the round whole slices toward the middle. As you get to the center, you'll have to roll the slices up gently to fit them in, maybe even cutting them in half or quartering them. Feel free to play with it and find what works for you!

8.  When you've got all your desired tin-cups filled, drizzle about 1/4 tspn EVOO on each cup, and sprinkle 1/8 tspn freshly cracked black pepper and salt on each. If you're using rosemary, sprinkle about 1/8 tspn of that on each rose as well.

9. Pop 'em in the oven for about 10 minutes, let them cool when they're done, and serve warm! Enjoy!  <3

PS.  This recipe is all sweet, grounding vegetables, so it's a great one for both Pitta and Vata :)

Ayurvedic Spiced Coffee

Ayurvedic Spiced Coffee

Moroccan Spiced Squash Soup With Chickpeas

Moroccan Spiced Squash Soup With Chickpeas