Butterfly Dish; Roasted Vegetables with Beet Butter

This dish is unique, clean, and simple. I adore the look of it, and without realizing I plated it in the shape of a butterfly, hence the title. It covered my need for color, beauty, and taste. I got the idea for the beet butter from a French restaurant I went to years ago. They didn’t have much vegan food, so our server had the chef prepare something special for me. I don’t know how she/he made it, but it was a similar dish of vegetables in this beet puree sauce that was slightly sweet. I decided to go with beet butter to add extra richness and flavor.

Beets are worth talking about, and worth adding in to your diet. They help to lower blood pressure, support detoxification, are great for purifying the blood and liver, boost stamina, and are anti-inflammatory/anti-cancerous. Eating them raw, through grating or juicing, is a potent way to get their nutrients and enzymes intact, but they are also good steamed or roasted. I like to blend them with my fruit smoothies as they are sweet, and have one of the highest sugar content of all the vegetables (formerly used a a sugar source apart from sugar cane). Beets contain betaine, a nutrient that protects the cells from environmental stress and free radicals. They are a rich source of phytonutrients (cancer protectant), Vitamin C, potassium, manganese, fiber, and Folate, making them beneficial for nerve and muscle function, bone, liver, kidney, and pancreas health, and prevent birth defects. Make sure to consume the beet greens too.

Use my Vegan Butter recipe for best results.

Butterfly Dish; Roasted Vegetables with Beet Butter

Roasted Vegetables with Beet Butter

Yields: 2 servings

  • 8-10 medium size chopped potatoes
  • 1-2 bunches asparagus
  • 2-4 tbsp olive oil
  • salt and pepper
  • Beet Butter
  • 1/2 cup beet juice
  • 1/4 cup vegan butter (use my recipe below for best results, link also in post)

Mix the butter and beet juice and simmer in a sauce pan on low to medium heat. It will start to thicken and reduce over the next 15-20 minutes. Stir it often and don't let it bubble or get too hot. It will thicken even more once it begins to cool, but keep it warm for drizzling.

Set the oven to 450. Get a large oiled cookie sheet and place the chopped potatoes on it, sprinkle salt and pepper over them, and put back in the oven. Stir it around so that each side browns.

After 10-15 minutes, add the asparagus to the pan and place back in the oven. Everything should be ready 15 minutes after that. Keep an eye to make sure nothing gets burned.

Pour the beet butter on an empty plate and place the vegetables on top, or mix them all together (see pictures).

  • Total time: 30-45 min
Butterfly Dish; Roasted Vegetables With Beet Butter 6
Butterfly Dish; Roasted Vegetables With Beet Butter
Butterfly Dish; Roasted Vegetables With Beet Butter
Butterfly Dish; Roasted Vegetables With Beet Butter
Butterfly Dish; Roasted Vegetables With Beet Butter

Vegan Butter

Yields: 2.5 cups butter

  • 1/2 cup cashews, soaked in 1 cup water overnight or for 3-6 hours
  • 1 cup coconut oil
  • 1/4 cup olive oil
  • 1/2-1 tbsp salt

Drain and rinse the soaked cashews and put all ingredients in blender. Whip on highest setting until it's completely emulsified. Pour into a mason jar and store in the fridge. It will get firm just like butter, stay firm, and it will be easy to spread.

  • Preparation time: 10 minutes
  • Total time: 10 minutes

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