Roasted Daikon and Beets
This was so good!!!
Ok so you get a big daikon radish. It looks like a parsnip kind of or a big white thing about the length of your forearm. You also get a bunch of beets with 3-4 beets in it.
Wash all the vegetables really well, this is important to prevent foodborne illness even in vegetables.
Cut the tops off the beets (I recommend saving the greens to cook separately rather than throwing them away, they're nutritious and full of good-for-you stuff). After washing them well cut the ends off the beets, careful not to squirt juice everywhere.
Cut the beets into chunks of about the same size and set aside.
Get the Daikon and after washing it cut the ends off, peel it with a vegetable peeler and then cut it into chunks about the same size as the beets you cut. If it's a long one you may want to cut it in half before peeling it.
Coat the vegetables in olive oil and season with what you want to season them with (a little salt is good).
Preheat the oven then bake the vegetables at 350 degrees for about 40 minutes.
The beets will turn out earthy and sweet and the daikon will still have a little spiciness to it.
I made it this morning with the following amounts:
beets 11.8 oz. (144 calories)
daikon 12.5 oz. (67 calories)
olive oil one tbsp (119 calories)
calorie total: 330 for whole pan of baked vegetables, or if you split it in half (which you probably will) about 165 calories per serving.
Root vegetables are really healthy and delicious, and roasting brings out their natural sweetness and flavor.
The beets might turn your pee red but nothing unhealthy about that!