The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 29, 2009
Perfect everytime. People ask me to make this now, I love making it and I love eating it. The chick peas threw me off at first but are a staple for this dish.. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 12, 2009
Delicious! I did omit the chickpeas and beet greens (mine were the bagged kind sold without the greens). I used the vegetables the recipe called for, but in different amounts. The dish was nicely seasoned. I've never had roasted beets before, just the pickled sort and they are way better than I imagined! My vegetables didn't turn too pink, just a light tinge. A keeper for sure!
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 29, 2009
Liked the combination of vegetables. I used fresh thyme since that's what I had, but obviously didn't use enough as it really needed more seasoning.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 17, 2009
This is a very good recipe, but I'm afraid it wasn't enough to convert my beet-hating husband. Be sure to follow the recipe amounts very closely. I made the mistake of adding too much diced beet into the dish, and it overwhelmed the potatoes and carrots a little. However, if you already like beets (like my son and I) then you will really enjoy this dish. I grated fresh mozzarella cheese and sprinkled it on top right before serving. Very yummy! I'll be sure to make it again - if my hubbie is out for the night.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 6, 2009
This was very good and my 20-month old son liked it, too. I used a red onion and added a shallot and some spinach. I'll definitely make it again!
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Cooking Level: Intermediate

Home Town: Holt, Michigan, USA
Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 30, 2009
Taking the advice of others, I also added a splash of good balsamic vinegar to the recipe. The recent heat had made my beet greens bitter, so I just harvested the beet and instead of greens, added some freshly picked peas during the last 5 minutes. Very tasty but would only work really well with very fresh peas. I added a small early red onion from the garden with a small Juane onion instead of just one big yellow onion. I would never have thought of this recipe for myself and it is a keeper. The chiogga beets give it a very pleasing visual appearance and mellow sweetness. Definitely will change your mind on what you think of beets!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: May 15, 2009
Good quick solution for beets. Also can be modified depending on the root veggies you have around. I prefer it without the beans.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 6, 2009
Fantastic! Forgot the beans, but added celeriac (cubed), sunchokes & parsnips to the beets, onions, potatoes & carrots. The wine, added at the end, mingles with the carmelized veggie flavors & adds a delicious punch. If you didn't taste the wine, you didn't add enough. I baked 15-20 min, added wine, stirred/turned, which caused the wine to sizzle & boil down almost immediately. Back for 5-10 min & done. Gorgeous. My husband & sons, who don't love beets, loved this.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 6, 2009
I just made this for dinner tonight and it was so super great. I used purple and orange beets that didn't have stems attached, added sweet potatoes and about a tablespoon of balsamic vinegar. I didn't have any white wine so I substituted it with chicken broth and a bit of lemon juice. Good stuff!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 14, 2009
Too good. Delicious! Only changed the white wine to 1 part white wine vinegar and 3 parts water. This is really really good, beet haters will also eat it with pleasure like my husband;-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 4, 2009
I followed the suggestion and added about a T. of balsamic vinegar and sweet potatoes. It was wonderful. I will also use this as a recipe for just beets.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 5, 2009
Wow! I know it's just a bunch of root vegetables, but this was really good. I am not a big fan of beets but the veggies just go so sweet, even the beets weren't well, "beety"... I made a huge batch and served it at Christmas diner and people loved it. The color was beautiful! The only change I made was to omit the chick peas and add parsnips. Thanks for this great recipe!
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Cooking Level: Intermediate

Home Town: Sherbrooke, Quebec, Canada
Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 26, 2009
Yummy - we loved this! I left out the beet greens because mine were a little on the limp side - and I added about 1 tsp of dried rosemary in place of the thyme (thyme isn't a fave in our house). I didn't find the wine added very much flavor and the chick peas added a great flavor and texture. Thanks for an awesome recipe!
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Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada
Living In: Kemptville, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 7, 2009
I am in love with this recipe. SOOO GOOD SOOO EASY!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 29, 2008
This is not only beautiful but also delicious. Different colors and textures add to the appeal.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 29, 2008
I really liked this recipe, however, I felt like there was something missing. Couldn't put my finger on it though. Maybe I will add balsamic vinegar as suggested.
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Cooking Level: Intermediate

Home Town: Thornhill, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 19, 2008
YUM! I added some balsamic vinegar, as another reviewer suggested. Totally delicious. I might add cranberries and mushrooms, and maybe a red pepper next time, but I'll definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 14, 2008
I make a similar dish adding sweet potatoes along with the regular. Also, I have tried balsamic vinegar which adds a little sweetness if you like that. Absolutely scrumptious!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 12, 2008
OMG! How did you come up with this recipe?! It is absolutely scrumptious!! With these ingredients being harvested right now locally (I live in Tucson, AZ), I was able to use all organically grown fresh vegetables and it was simply divine. Thank you so much for sharing this!
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Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA
Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 9, 2008
I love the spices and the use of the dry white wine! (added some salt to taste). I used veggies I had on hand: sweet potato, red potato, carrots, onion, brussels sprouts. Everything was cooked perfectly. The onion was delicious! My husband isn't usually too excited about veggies I cook,but he LOVED these and couldn't stop complimenting!
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Photo by Jane Dough

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA
Living In: Kansas City, Missouri, USA

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