A hearty autumn bowl made with roasted carrots a quick beet sauerkraut, fluffy rice, juicy sausages, fresh carrot-top chimichurri. This one came together at the TUCG warehouse with a generous donation of veggies from HeartBeet Farm and sausages from Tannadice Farms. It’s the kind of meal that comes together with whatever’s on hand, makes good use of the whole vegetable, and reminds us how lucky we are to be surrounded by such generous farmers!
Ingredients :
- 4–6 carrots, scrubbed and cut into chunks
- 3–4 medium beets
- 4 sausages of your choice
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White vinegar
- 4 tbsp olive oil, divided
- Salt and freshly ground black pepper
- ½ cup roasted pumpkin seeds
- 1 packed cup carrot tops, washed and roughly chopped
- 1 small garlic clove, minced
- 3 tbsp olive oil
- 1–2 tbsp lemon juice
- ¼ tsp chili flakes
Instructions:
- Preheat the oven to 425°F. Toss the carrots with olive oil, salt and pepper. Spread on a baking sheet. Roast for 30–40 minutes, flipping halfway through, until tender and caramelized around the edges.
- Boil your beets in water until fork tender, once cooled peel and shred with a cheese grater. Add some vinegar, sugar, olive oil and salt and let sit for 20 minutes.
- Add the sausages to a separate baking sheet and roast according to the package instructions, until browned and cooked through. Depending on their size, this will usually take around 20–30 minutes. Turn halfway through.
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Finely chop the carrot tops and mix with the garlic, olive oil, vinegar or lemon juice, chili flakes, salt and pepper. Add a splash of water if needed. Taste and adjust the acidity and seasoning. You want it bright, herby and a little punchy.
- Build your bowls! Spoon rice into each bowl and top with roasted carrots and beets, a sausage or two, a generous spoonful of carrot-top chimichurri and a sprinkle of toasted pumpkin seeds for a hearty lunch!
