A play on the classic pot roast, the idea here comes from Chad & Derek Sarno’s Monster Celeriac Roast post here. This version was inspired by a Mammoth organic beet (beest…) from a Friday trip to the health food store. Revamped with less oil and more veg, my riff on their tune makes the whole family happy – from the omnivores through to the plant-preferring peeps. Serve it up as is or with some beans and greens.
Yield: 4 as a main; 6-8 if served with beans and greens
What you need:
- 2 large onions, cut into 6 wedges each
- 3 large carrots, peeled and quartered lengthwise
- 4 small or 1 large rutabaga, peeled and cut into thick wedges
- 3 large potatoes, peeled and cut into thick wedges
- 1 mammoth beet, UNPEELED but scrubbed (1-3/4 to 2 lbs – for the single beet…)
- 1 or 2 large cloves of garlic, halved
- 1 tablespoon + 1/2 teaspoon olive oil
- 1/4 teaspoon Montreal steak spice
- 3 sprigs fresh rosemary
- 1 bay leaf, broken into 3 pieces
- 1/4 cup vegetable broth (mushroom stock or red wine is also an option)
- freshly cracked black pepper to serve
What you do:
- Preheat the oven to 300F.
- Rub the unpeeled beet with 1/2 teaspoon of olive oil all over. Make sure it’s unpeeled or otherwise, the entire mess of vegetables will be beet-colour rather than examples of pot-oven-roasted perfection. Sprinkle with the steak spice and rub it into/onto the beet. Place the beet in the center of a 5-1/2 quart Dutch oven. Pour the vegetables stock in the bottom of the Dutch oven, around the beet.
- Put the garlic and all the other prepped vegetables in a large bowl and toss them with the remaining tablespoon of oil and salt to desired level.
- Place the oiled veggies and garlic around the beet “roast” along with the rosemary sprigs and broken up bay leaf.
- Cover and back 3 to 4 hours, until a skewer slides easily through the beet and the vegetables are caramelizing and nicely roasted.
- Carefully remove the beet to a plate for carving. Serve with lots of veggies and a generous sprinkling of freshly cracked black pepper.