+GF
Fact: yellow beets are a lot less earthy-tasting than regular red beets. It’s a blessing for anyone who’s normally not really into beets, like my husband. These miso-coated roasted beets make for a delightful side dish! —CS
SERVES 2 TO 3
2 tbsp (36 g) white miso
2 tbsp (30 ml) lemon juice
1 tbsp (15 ml) toasted sesame oil
2 tsp (10 ml) agave nectar
3 large yellow beets (about 25 oz [709 g]), trimmed and peeled, each cut into 8 wedges
2 shallots, trimmed, halved or quartered depending on size
4 cloves garlic
OPTIONAL, TO TASTE
Gochugaru (Korean red chile powder)
Crushed pepper flakes
Cracked white peppercorn
Preheat the oven to 425°F (220°C). In an 8-inch (20-cm) square baking pan, whisk to combine the miso, lemon juice, oil and agave.
Stir the beet wedges, shallots and garlic into the mixture, making sure all are coated. Loosely cover with a piece of aluminum foil and bake for 30 minutes.
Remove the foil, stir well and bake for another 20 to 30 minutes, or until the beets are tender and the sauce has thickened. Mince the shallots and garlic and return them to the pan before serving. Season with gochugaru, pepper flakes or white peppercorn to taste.