Black Bean & Cucumber Salsa Dip

When I eat dip, I like to use a small/broken chip (or other dipper) & pile it with a lot of dip. The Bup is the opposite; he likes to use a full chip & put a little dip on it. Except with this dip. He was using a spoon to pile it onto his chips!

We both loved this. It's healthy & perfect for summer weather. The cool cucumbers take some of the edge off the spice from the salsa & jalapeno. The beans provide protein & some substance to the dip. We paired this with lots of watermelon for a light lunch.

I do have to tell you about these chips. We stock up when we go to Trader Joe's because they are amazing. They're the Veggie & Flax Seed Tortilla Chips. I can't decide which color I like best, but I think it's the green. The flavors aren't that much different, & maybe it's all mental, but they are really made from different veggies, so who knows. Either way, they're delicious.

Any chips would go well with this dip. I think it would also be good on some toasted baguette rounds, as a black bean bruschetta.

Enjoy!

Black Bean & Cucumber Salsa Dip
Serves 4-6

1 1/2 c cooked black beans (or 1 can, drained & rinsed)
1 jalapeno, seeds removed, diced
1 small yellow onion, diced
1/2 small cucumber, diced
2/3 c salsa*
1 tsp. lime juice
1/4 tsp. garlic powder
1/4 tsp. sea salt

Combine all ingredients & mix well. Chill for about 30 minutes before eating to allow flavors to meld. Serve with tortilla chips!

*I used Trader Joe's Double Roasted Salsa, but any kind will do. Use your favorite! You can also choose how hot you'd like your dip to be by the heat of the salsa. I thought the mild salsa with the jalapeno was just spicy enough, but you may prefer more kick!

Creamy Tomato Vodka Pasta

I've been waiting a long time to have creamy pasta without it being laden with heavy cream or other fatty ingredients. I tried a few versions, our favorite being the Pumpkin Cheeze Sauce that I used for my Cheezy Eggplant Bake. That sauce is delicious, & perfect for anything cheesy, but doesn't help me with my dilemna.

For soups, it's easy to use potatoes to add a creamy thickness. For sauces, however, potatoes just don't seem quite right. I have used ricotta cheese at times, or a bit of cream cheese, but neither really get rid of the heavy dairy that I'd like to avoid. (If I'm having heavy, creamy dairy, I'd like it to be ice cream. Nothing else is worth it!)

When I came across a post on the Edible Perspective for creamy marinara sauce, I knew I'd found my solution! Since one of my favorite creamy sauces is Vodka Sauce, I decided to combine some recipes & work up a new sauce of my own. The result is full of flavor, creamy, & perfect for satisfying our tastebuds. No one will ever guess that you're serving them tofu, but they'll be healthier for it. Tofu adds protein to an otherwise carb rich meal, making it more balanced. Added bonus: you'll stay full longer!

I have a feeling this is going to be a new go-to meal. It doesn't take nearly as long as the lengthy directions imply. The hardest part is chopping up a few veggies!

I hope you try this & enjoy it. Let me know what you think!

Creamy Tomato Vodka Pasta
Inspired by Creamy Marinara Sauce & Vodka Cream Pasta
Serves 4-6

1 onion, chopped

1 jalapeno

4 baby bella mushrooms (optional)

3 cloves garlic, minced

1 cup vodka

5 oz. firm tofu*

14 oz. can of tomatoes

8 oz. pasta sauce

3 T nutritional yeast (or sub. parmesan cheese)

1 tsp. dried basil

pinch crushed red pepper

salt & black pepper, to taste

1 c chopped kale

16 oz. (1 lb.) shaped pasta (penne, rigatoni, etc. - I used chiocciole)

Heat a large non-stick skillet over medium heat. Add onion & jalapeno. Saute for 3-5 minutes until the onions begin to sweat. Add mushrooms (if using) & garlic; cook until fragrant. Pour in vodka & bring to a simmer. Cook to reduce vodka by about half. 

In the meantime, bring a large pot of water to a boil. Cook pasta according to package directions.

Using a blender, combine tofu, tomatoes, pasta sauce, nutritional yeast, & basil. Blend until creamy & smooth. Pour mixture into skillet with the vodka & veggies. Season with crushed red pepper, salt, & black pepper to taste. Allow sauce to cook until warm throughout.

Once pasta is done, drain completely & combine with sauce. Serve hot!

*If you have tofu leftover, which you surely will since I haven't found 5 oz. packages anywhere, the best thing to do with it is make dessert! Since you'll need to scale down the ingredients for the amount of tofu you have remaining, I'd recommend using a smaller dish instead of a pie plate. I used small custard cups so that we had single servings ready to grab!

Spinach Dip Filled Ravioli

A lot of my dinner inspiration comes from an increasingly large Excel spreadsheet full of recipes I think look good. Anytime I'm on the web & find something that looks like we'd enjoy it, I add it to the list. I'm picky about recipes, but the list still keeps growing. It's almost embarrassing...but it's handy for dinner ideas!

From there, I decide what I'm hungry for, what ingredients we have on hand, & how much time/energy I have. I'm fortunate, because the Bup isn't picky. He's fully supportive of my quest to conquer my recipe list. So far, 258 tried, 338 to go! And now I wish I hadn't looked that up. Yikes!

This recipe is a combination of two ideas, plus a few variations. It's very rare that I make a recipe exactly like it is. I always feel like I have to make a change: healthify this, add extra that, substitute this because we don't have that, etc.

My Italian grandma always makes homemade raviolis for Easter, from scratch for the dough & the filling. Mom & I made them one year & it was a lot of fun...and a lot of work. I'm sure Grandma would be in shock over this, but I used Joy's idea to make ravioli using wonton wraps. I figured that since I'm using a non-traditional filling, maybe that makes it ok not to make my own dough?

So cute!

The wonton wraps were surprisingly simple to work with. They sealed easily with just a tiny bit of water & I didn't have any problems with them sticking together or tearing. It was a little time-consuming, but not anything near what making my own dough & cutting it would have been.

The end result was delicious. My first bite reminded me of America, Italy & China all at once. The wonton wraps made for a thin, lighter texture than traditional raviolis. Paired with a tossed salad & a glass of wine, it made a perfect Valentine's dinner.

Spinach Dip Filled Ravioli
Adapted from Whole Foods
Inspired by Joy the Baker
Yield: about 4 dozen

1 (12 oz.) package prepared wonton wrappers

2 jalapeño peppers, chopped & seeds removed

1 small yellow onion, chopped
3 cloves garlic, chopped
3/4 c unsweetened almond milk
1/4 c lemon juice
1/3 c nutritional yeast
3 c (2 15 oz. cans) Great Northern beans (or other white beans)
1 avocado
1/2 tsp salt
1/2 tsp black pepper
1 (16 oz.) package frozen chopped spinach, squeezed to remove excess liquid

To make the filling:

In a large dry skillet, cook the peppers, onion, & garlic over medium heat until browned & softened, about 8 to 10 minutes. Add almond milk, scrape up any browned bits, & simmer for 2 minutes.  Measure lemon juice, nutritional yeast, beans, avocado, salt & black pepper into a food processor or high-speed blender. Add the pepper & onion mixture & purée until smooth. If mixture is too thick to process, add 2 T more milk at a time. Stir in the spinach. Taste & season with more salt & pepper as desired.
NOTE: There will be leftover filling, which you can use as a dip for chips & veggies or as a spread. If you prefer to not have leftovers, the recipe can easily be halved.

To assemble the ravioli:

Gather the wonton wrappers, a bowl of filling, a spoon, a small bowl of water, a towel & a platter or piece of wax paper to lay the raviolis on.

Place a wonton wrapper in front of you so that it looks like a diamond.  Place a generous teaspoon of filling on the bottom half of the diamond. (After the first few, you'll get a feel for the exact amount that will fill the wrap but not ooze out the sides.) Dip your finger in water & run your wet finger along the bottom edges of the diamond.  Fold the top half of the diamond over the filling dollop.   Press the triangle edges together, making sure there are no air pockets.  Grab the two farthest points & bring them together in the center.  Use a drop of water to seal the two points together. Lay ravioli in a single layer on platter or wax paper.  Repeat until wonton wrappers are all filled.

In the meantime, heat a large pot of water to boiling. Add raviolis. Stir gently one time & allow to boil for 2-3 minutes. Drain & serve tossed in your favorite tomato sauce or pesto.

Make ahead:

Ravioli can be frozen by placing it in the freezer, in a single layer, until frozen.  Once frozen, seal in a plastic bag & freeze until ready to use.  Frozen raviolis can be cooked straight from the freezer, just increase the cooking time to 7-9 minutes. 

Cheezy Eggplant Bake

Did everyone survive the first of many holiday celebrations? I feel like Thanksgiving is always the kick off for an entire month of get-togethers & celebrating. It's a tasty step in the direction of Christmas, which is my all time favorite holiday.

Our aunt made a delicious butternut squash lasagna for Thanksgiving dinner & then sent us home with the leftovers! (Thanks! We've enjoyed every bite!)  As we were eating lunch on Saturday, the Bup had a great idea for a variation on the lasagna using eggplant & a pumpkin cheese sauce.

A few weeks ago, we discovered Angela's super delicious & creamy sauce that's cheesy in taste but very healthy & light. It's like a dream come true. We've had it on pasta twice so far, but I've never experimented further.

If you're a little iffy about eggplant, this probably isn't the recipe to kick off your love of the veggie. The flavor comes through & really compliments the cheesiness. You could substitute cooked noodles for the eggplant if that's more your style. Just try the sauce. It tasted even better after it baked & we loved this dish with all of its flavors & textures.

Spread out about 1/3 of the sauce in the bottom of the pan. Look at how creamy it is! You'd never know by looking at it that it's full of healthy nutrients. The main healthy components are pumpkin & nutritional yeast. Nutritional yeast is a relatively new ingredient in my cooking life & it's fantastic. It creates a yummy cheese flavor without all the fat, cholesterol & calories, plus it's a great vegetarian source of vitamin B12.

Lay half of the eggplant slices on top of the sauce.

Sprinkle with mushrooms & onions. (No onions are in the pictured version.) I think it would also be good to add some chopped bell pepper or broccoli to the mixture, but I haven't tried that so I can't guarantee how the flavors would meld.

Top with another layer of sauce & sprinkle with garlic powder, black pepper & Italian seasoning.

Layer with the rest of the eggplant.

Top with the remaining sauce. At this point, you can go several directions. You can leave it as is or top with Italian seasoning. If you're feeling adventurous, sprinkle 1/3 cup of panko breadcrumbs on top for an added crunch.

After a short bake & broil, the top turns golden brown.

My favorite thing about this dish is how the creaminess of the sauce combines with the chew of the eggplant. It was filling & full of flavor without weighing me down - it was the perfect combo after all the Thanksgiving eating!

Cheezy Eggplant Bake
Serves 2

1 small eggplant (or 1/2 of a large eggplant), thinly sliced into rounds
6 white mushrooms, chopped
1 small onion, sliced
1/2 tsp. black pepper
1/2 tsp.garlic powder
1 tsp. Italian seasoning, divided
1/3 c panko breadcrumbs, optional
Pumpkin Mac 'n Cheeze Sauce

Preheat oven to 375*F. Spray a 5"x7" pan with cooking spray & set aside. In a small skillet over medium heat, saute mushrooms and onions until they soften & begin to sweat. Spread about a third of the pumpkin sauce over the bottom of the prepared pan. Lay half of the eggplant slices in a single layer to cover sauce. Spread mushroom & onion mixture over eggplant. Pour half of remaining pumpkin sauce over the mixture. Sprinkle with black pepper, garlic powder, & 1/2 tsp. of Italian seasoning. Place remaining eggplant slices in a single layer on top of sauce & seasonings. Top with the rest of the pumpkin sauce & sprinkle with 1/2 tsp. Italian seasoning & panko breadcrumbs, if desired. Cover with aluminum foil. Bake for 15 minutes. Remove aluminum foil & bake for 20 minutes more. Place under broiler for 3-5 minutes to lightly brown the top, watching closely so that it does not burn. Let stand for 5 minutes before slicing. Serve hot.

Note: Once you assemble the dish, it can be stored in the refrigerator until you are ready to bake it. Do not place a cold glass pan into a preheated oven! If you are going straight from refrigerator to oven, place pan in oven to slowly warm while the oven is coming up to temperature. Once the oven comes to 375*F, then bake for 15 minutes before removing the foil.

Honey Mustard & Onion Potato Wedges

Did you get your fill of potaotes on Thanksgiving? Don't worry. These taste nothing like what you had. They aren't mashed. They don't have butter in them. Instead, they're crispy & flavorful!

You know those pretzel pieces from Snyders of Hanover? The really addicting honey mustard & onion ones? That's what these taste like. Except they're made with just a few ingredients instead of a zillion.

Chop up your potatoes into wedges. You don't have to bother with peeling. Didn't you do enough of that for all those mashed potatoes? Plus, the skins are where the good nutrients are!

Stir them up with the honey mustard marinade & lay in a single layer on a baking tray.

I threw in a bell pepper for color & a flavor kick, but it's not necessary. They're yummy with or without it! Enjoy!

Honey Mustard & Onion Potato Wedges
Serves 4

6 medium potatoes
1 medium onion
1 red bell pepper (optional)
1 1/2 T honey
2 tsp. Dijon mustard
1/2 tsp. turmeric
1 tsp. onion powder
1 tsp. mustard powder
1/2-1 tsp. salt, to taste
1 tsp. dried minced onion

Preheat oven to 375*F. Coat a large baking sheet with cooking spray. Scrub potatoes and slice into wedges, keeping a uniform size. Chop onion and pepper (if using) into chunks the same size as potatoes. Combine in a large bowl. Whisk together honey, Dijon mustard, turmeric, onion powder, mustard powder, and salt. Pour over potato mixture and stir to coat. Arrange pototo mixture on baking sheet in a single layer. Lightly spray mixture with cooking spray. Sprinkle with dried minced onion. Bake for 20 minutes. Stir to loosen from sheet and then bake for another 25-30 minutes. Potatoes are done when they are lightly browned and crispy. Serve hot!

Cranberry, Beet & Pear Salad

I'm in a festive mood! I'm so ready for the upcoming holidays & everything they include. I love all of the family & friend time, yummy foods, decorating, gift wrapping/giving, & general excitement!

As we go into the holidays, I'm trying to keep our dinners healthy, light, & full of nutrients. With the weather getting cooler, it's so tempting to cozy up by the fireplace in the evenings & become a lot less active. The chilly weather also makes people much more susceptible to diseases, so I want to make sure we're fueling our bodies with lots of healthy foods.

Our oven has been on almost every night. Something about this dreary weather makes me crave warm foods. I may or may not also want to use the oven because it warms up the kitchen. I always leave the door open after I turn it off to let all the heat into the room. :-)

You're looking at our entire beet crop. I planted 2 rows! :-( They just didn't get big. It took me forever to clean these because they were all about the size of a vitamin. There were only about 4 or 5 that made it to ping pong ball size. Still, they tasted the same! I'm thankful to have gotten any at all.

I love the way beets color everything around them. Cranberries do the same thing, so this made a really pretty medley. The onion wedges turned a pinkish purple after they were done baking. 

Maybe this looks more like Christmas than Thanksgiving...

The cranberries add a lightly tart flavor to the salad. Combined with the crunch of the hazelnuts & the sweetness of the beets & pears, this salad was warming & fresh at the same time.

Cranberry, Beet & Pear Salad

Yield: 2 main dish salads or 4 side salads

4 large beets

1 medium white onion

1/2 c fresh cranberries

1 T balsamic vinegar

1/4 tsp. black pepper

4-5 c lettuce mixture (romaine, red leaf, spinach, radicchio, etc.)

2 pears

1/3 c roasted hazelnuts

1/3 c Cranberry Dressing (see below)

Preheat oven to 400*F. Spray a baking sheet with olive oil cooking spray. Cut beets and onion into uniform wedges. In a medium bowl, combine beet wedges, balsamic vinegar, and pepper. Arrange on baking sheet in a single layer. Bake for 20 minutes, stirring once. Add onion wedges and cranberries, mixing with beets. Bake another 25-30 minutes, stirring occasionally to keep from sticking.

In the meantime, divide lettuce between two (or four) bowls. Thinly slice pears and arrange on top. Once beet mixture is done roasting, divide between salads as desired. There may be some extra - this will keep in the fridge for 3-4 days and can be reheated. Top salads with hazelnuts and Cranberry Dressing.

Note: If you don't feel like making the Cranberry Dressing, you can still make this salad! There are cranberry dressings available in some stores, or you could substitute either Raspberry Vinaigrette or Balsamic Vinaigrette.

Cranberry Dressing

Inspired by How Sweet Eats & Oh She Glows

Yield: 1 1/2 cups

1 c fresh cranberries

1/2 of a pear, roughly chopped

1/2 of an apple, roughly chopped

1/4 red onion, roughly chopped

1/2 jalapeno, chopped & seeded

1/4 c apple cider vinegar

2 T lime juice

3 T orange juice

2 T honey

1 tsp. Dijon mustard

1 T dried cilantro (or 1/4 c fresh cilantro)

1/2 teaspoon salt

1/4 tsp black pepper

Combine everything in a food processor or high speed blender and blend until smooth. Taste & add more honey or salt if desired. Store remaining dressing in an airtight container in the refrigerator.

Attempting Chipotle Burritos

One of the perks of eating at Chipotle is the variety and options available. It's no extra work if everyone wants a different variety of burrito, because they're all there and ready to scoop. And it's ALWAYS delicious!

[source]

Another perk is their great dedication to a better food world. I'm sure you noticed already, but I feel very strongly about sustainable eating. I love knowing that when I'm giving my money to a company, I'm also giving it to a cause I believe in.

Luckily, the Bup and I have very similar taste, so when I decided to try to make Chipotle-like burritos for dinner, I didn't need to go overboard with options.

Chipotle is nice enough to provide their ingredients on their website. I followed their loose instructions and the result, while really tasty, wasn't quite the same. Close though for at home eating, though! I think my main problem was the wrap. It was only about half the size of theirs, so I couldn't fill it as full. It was also whole wheat, which has a stronger flavor than the ones at Chipotle. If you're going to recreate this, I'd recommend using a very large, plain flavored wrap.

For their black beans, here's what they say: "Our black beans are seasoned with cumin, garlic and other spices, then slow cooked until tender and slightly al dente."  I didn't have time to slow cook them, so I tried cooking them in a little water to soften them. It worked! I was looking for flavor more than anything else, though. The "other spices" part gets a little tricky, but they have a Mexican flair so I used onion powder & chili powder.

The Fajita Vegetables weren't too hard - they're just green bell peppers, red onions, and some fresh oregano. I love this part of the burrito experience, so I put in the extra (minimal) effort.

I skipped the rice, even though I love it. When we eat at Chipotle I usually get the salad, which I love having the rice on. In a tortilla, though, I feel like it's optional. The Bup doesn't really like rice in his burritos, so I didn't mind doing without, too.

We made fresh salsa earlier in the week in the VitaMix, so I'm using that.

I thought the guacamole would be the hardest part to replicate, but it turned out the best!

"Hand mashed, ripe Hass avocados, mixed with freshly chopped cilantro, red onions, jalapeño peppers, citrus juice, salt and selected spices until silky, sexy and delicious."

"Silky, sexy & delicious" is right! Again, it's those "selected spices" that are the kicker. I used my VitaMix for the guac, and I think that's a key step. It's always so creamy and thick. I usually use a fork to mash the avocado, which results in a tasty but chunky guac. In the blender, all the flavors really come together and it gets super creamy.

The fixings, minus the lettuce and the tortilla chips we used to finish off the guac. :-)

Assembled & ready to eat!

Almost Chipotle Burritos
Inspired by Chipotle
Serves 2

1 1/2 c cooked black beans (or 1 15oz. can, drained & rinsed)
1/2 c water
1 1/2 tsp cumin
2 tsp minced garlic
3/4 tsp onion powder
3/4 tsp chili powder
1/4 tsp sea salt
1 medium red onion, sliced
1 medium bell pepper, sliced
1 T fresh oregano, chopped
1/2 c fresh tomato salsa
Guacamole (see recipe below)
2 large tortillas (we used small whole wheat ones, which altered the traditional flavor & texture too much)
Optional garnishes: shredded lettuce, cheddar cheese, sour cream, fresh corn

In a nonstick pan, heat black beans and water on low. Add cumin, minced garlic, onion powder, chili powder & salt. Cook on low for 10-15 minutes, stirring often, until water has cooked off, and the beans soften and begin to break apart. Remove from pan, place in serving dish and set aside.
Using the same pan, lightly saute bell pepper and red onion for about 5 minutes on low, just until slightly wilted. Toss with fresh oregano.
If desired, heat tortillas in the nonstick pan or in the microwave, wrapped in a damp cloth.  Fill with beans, fajita vegetables, salsa, guacamole, and other garnishes, to taste.

Guacamole
1 avocado
1 small jalapeno pepper, deveined and seeded (unless you want a hot kick to it!)
1/2 small red onion, chopped
2 T lime juice
1/2 tsp dried cilantro (or 1 T fresh cilantro)
1/4 tsp sea salt
1/2 tsp black pepper

1/2 tsp garlic powder

Prepare guacamole by pureeing the avocado, jalapeno, red onion, lime juice, cilantro, salt, and garlic powder in a blender or food processor until smooth. (If you prefer chunky guacamole, mash with a fork by hand. Just make sure the onion is finely chopped!) Place in a small bowl along with the pit from the avocado and cover tightly. Refrigerate until ready to eat.

Vegetable Millet Salad

Even though fall feels like it is officially here, our garden still thinks it's summer. We're still harvesting bell peppers, tomatoes, chard, kale, basil, and oregano. Soon, the turnips & beets will be ready, and another row of spinach is growing quickly.

I'm completely ready to start eating pumpkin & apple everything, but I still want the summer flavors for as long as possible.

We have purple & green bell peppers, so I used one of each for this recipe. The jalapeno is from my in-laws' garden and the onion is from ours. Both the carrot and garlic are store bought, though. Mom did grow garlic up at the cabin, though!

Later this afternoon we're heading to a house warming party that's about 1.5 hours away, so I wanted to bring something that wouldn't spoil in the car and would be tasty at room temperature. This medley has a lot of health benefits, of course from the veggies, but also from the millet. 

Millet is a great source of manganese, phosphorus, and magnesium. This gluten free grain also aids in heart health, repairing of body tissues, preventing gallstones, and providing fiber in the diet. 

Added bonus: it's cheap, and quick & easy to cook!

Vegetable Millet Salad
Serves 8-10

1 c millet
2 1/4 c water
1/4 tsp salt
2 bell peppers, chopped
1 medium yellow onion, chopped
2 carrots, chopped
1 T minced garlic
1 jalapeno, seeded & chopped
3/4 tsp black pepper
3/4 tsp sea salt
1/4 c fresh oregano (or 1 T dried)
3 T white balsamic vinegar

In a small saucepan over medium heat, lightly toast millet to bring out its flavors. Once the millet releases an aroma, add water and salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is completely absorbed.

Combine all vegetables in a non-stick skillet and cook for about 5 minutes, stirring occasionally. Vegetables should still be crisp but no longer raw. Add pepper, salt and cooked millet. Stir to combine. Sprinkle with fresh oregano and drizzle white balsamic vinegar on top. Serve hot, if desired, or refrigerate and serve cold.

Roasted Beets

Two weeks ago at the farmer's market, I bought a bunch of golden beets and a bunch of red beets. Mostly, I just wanted the greens for Wall of Green Soup and the red beets for Red Velvet Cupcakes (for this man in my life), but I knew the rest wouldn't go to waste.

Very dirty

Yes, I was one of those weirdo kids that liked things like pickled beets and prunes dried plums. You guessed that a long time ago, I'm sure.

Freshly scrubbed - but why are the golden ones greenish? Boo!

Golden beets aren't really on my radar. If I can have purple-ish food, why would I want anything else? I'm not even sure why I bought these except they were big and had nice greens for the soup.

The mixture looked pretty with yellow and red onion chunks. I love the lines that show up when you cut beets. They're like zebra stripes.

With a little Mmmm Sauce, tomato + couscous, and kale chips, they were perfect.

Roasted Beets

Serves 2 as main dish or 4 as sides

3 golden beets

5 red beets

1 large yellow onion, wedged

1 large red onion, wedged

olive oil spray

1 tsp. fine sea salt

Preheat oven to 400*F. Spray 1 or 2 baking pans with olive oil spray. Gently scrub beets to remove all dirt. Cut off the greens and set aside to use another time (unless you already used them!). Trim off ends and any spots. If preferred, peel, but you do not need to as long as you scrubbed them well and cut out any blemishes. Cut beets into wedges of similar thickness (they do not need to be the same length). Arrange along with the onions in one even layer on baking pans and spray again. Sprinkle with sea salt. Bake for 30 minutes, stirring halfway through. Depending on the thickness of your wedges, they may need to roast longer. If so, keep an eye on the onions, as they may roast slightly faster than beets. Serve immediately.

Roasted Beets