This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The beet is the most intense of vegetables."
-Tom Robbins, Author
I love ratatouille, but there aren't many good variations. As the Fall is coming on I was wondering if this recipe might work. Sometimes when I create a recipe it is a complete failure and doesn't turn out anything like I thought, but this one is an exception. The vegetables all work well together and the flavor of the dish is well balanced.
I deliberately chose to use yellow beets in this dish. You can use red beets but they will turn the whole dish beet red.
These are the veggies that you probably hated as a kid (I did). Most of us had them out of a can or as pickled beets, however fresh beets are fantastic and nothing like those that have been canned.
Look for fresh beets with the beet greens still attached. The greens should be fresh and crisp, like fresh spinach. The greens are delicious sautéed quickly in just a pat of butter and a touch of maple syrup (see my Collard Greens recipe). They should be cooked as soon as possible because they will wilt rapidly.
You are not stuck with red beets—there are also white, yellow, golden and striped beets. Golden beets are milder than red but are still very sweet. The bonus is that they don't bleed like red beets. Striped beets have rings of red and white stripes. They are also known as Chiogga (kee oh ja) beets.
If I am going to use beets in a salad, I will scrub them gently and then wrap them in foil for roasting. After they are done, let them cool and the peel will slip off easily.
4 ounces beets = 49 calories, 0g fat, 0g sat fat, 0g mono fat, 2g protein, 11g carbohydrates, 88mg sodium, 0mg cholesterol, 0 mcg Vitamin K.
4 ounces beet greens = 25 calories, 0g fat, 0g sat fat, 0g mono fat, 2g protein, 5g carbohydrates, 253mg sodium, 0mg cholesterol, 448 mcg Vitamin K
Servings = 4 | Serving size =about 2 cups
Cooking Time = 120 Minutes
This recipe can be multiplied by 2.
Leftovers are great: even better the second day. Reheat first and then top with the cheese.
|3 medium||yellow beets|
|1 medium||acorn squash|
|1 Tbsp||extra virgin olive oil|
|4 cloves||garlic (minced)|
|12 small||shallots (peeled)|
|1 lb||parsnips (peeled and cut into medium chunks)|
|2 15 ounce can||no salt added diced tomatoes|
|1 lb||small red potatoes (about 1 inch in diameter)|
|2 Tbsp||tomato paste|
|1/4 cup||white wine|
|1 Tbsp||fresh oregano (minced)|
|1 Tbsp||fresh thyme (minced)|
|1 Tbsp||fresh tarragon (minced)|
|2 Tbsp||fresh basil leaves (chiffonade)|
|4 ounces||fresh mozzarella (small dice)|
|2 ounces||Parmigiano-Reggiano (grated)|
Preheat the oven to 350°F.
Wash and wrap the beets in foil. Place in the oven. Cut the acorn squash in half and scoop out the seeds. Place the halves in the oven cut side up.
Roast the beets and squash for 40 minutes.
While they are roasting, place the olive oil, garlic, shallots, parsnips, tomatoes, potatoes, tomato paste, wine, salt, oregano, thyme and tarragon in a medium stock pot. Cover and place in the oven. Stir every 10 minutes.
When the beets are done, remove from the oven and let cool. Peel and cut into medium chunks.
When the acorn squash is done remove from the oven and let cool. Cut into medium chunks.
Place the beets and squash in the stock pot and stir.
The ratatouille should cook for about 75 minutes, until the vegetables are soft but not mushy.
When ready to serve, remove the pot from the oven and set the oven to broil.
Stir in the basil.
Serve in bowls and top with the mozzarella and parmesan. Place under the broiler for about 3 minutes until the cheese is slightly melted.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 498||Calories from Fat 113|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 5g||23%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 78g||30%|
|Dietary Fiber 13g||47%|
|Vitamin A 35%||Vitamin C 138%|
|Calcium 59%||Iron 35%|
|Vitamin K 49 mcg||Potassium 2126 mg|
|Magnesium 159 mg|