Mustard-roasted beets and shallots with thyme from Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar (page 181) by Amy Chaplin

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Notes about this recipe

  • jenburkholder on September 06, 2021

    Didn’t care for this. Shallots and beets cooked in very different times, and everything was a bit too burnt by the end.

  • ricki on February 02, 2021

    Used a mix of golden beets and Japanese turnips, and chunks of leeks instead of shallots. Nice mix of flavors. Started the beets and turnips at the same time; the turnips were much softer, but it worked. Added the leeks at the halfway mark, but they were a little chewy. Next time add them after 10-15 minutes.

  • stpbcyld50 on November 08, 2019

    Make sure you don't leave the beets too big otherwise they are awkward to eat.

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