Parmesan Golden Beets and Carrots
Do you enjoy beets? Parmesan Golden Beets and Carrots is a delightful, easy and tasty way to use beets. I used golden beets in this recipe rather than regular beets so they wouldn’t bleed all over the veggies and cheese. First, I spiralized the beets and the carrots. Then I dredged the veggies in cornmeal, before sprinkling them with salt, pepper and parmesan cheese before baking. While I didn’t drizzle with olive oil, they are also delicious made that way too.
This recipe is another scrumptious way to enjoy beets. If you’re not a beet lover you may not like this or any other beet recipe, but if you do enjoy them, here’s a new spin on an old favorite. Plus, this is a gluten free dish for those of you with gluten intolerance.
Parmesan Golden Beets and Carrots is a low calorie, clean eating, healthy and gluten free way to prepare beets. Ok, you are probably saying to yourself, huh, beets??? I bought 3 golden beets the other day and have been wanting to see how they taste in recipes. I have been pleasantly surprised because I’m NOT a beet lover. I’ve used this same recipe for yellow squash, zucchini, okra and eggplant, although this is the first time I’ve actually spiralized the veggies.
While I kept the dish simply to golden beets and carrots, you can include other spiralized veggies of your choice if you like their flavors. If you’re looking for a nice way to serve fresh beets, consider this yummy option. Who knows? You may even make beet lovers out of your family!
When I initially posted this recipe in August 2012, I had only been blogging about six weeks. My pictures were taken with an iPhone so they were AWFUL! I’ve been remaking all those old first-year recipes in order to get better pictures.
I recently remade this recipe (March 2017) and changed it up a little bit. The first time, I made the beets like potato chips. This time I decided to use a spiralizer and added some carrots as well. It’s a terrific recipe that’s not too difficult if you have a spiralizer on hand. If you want to increase the moisture and flavor of the casserole you can also add a few splashes of olive oil or avocado oil either before baking or before serving. It’s delicious either way. Enjoy.
Parmesan Golden Beets and Carrots is delightful. It’s a terrific way to prepare beets.
Parmesan Golden Beets and Carrots use spiralized veggies which make for an elegant side dish for any holiday meal.
If you enjoy beets, you’ll love this parmesan-flavored way to serve them.
Here’s what I did.
I used these ingredients. I would also recommend drizzling the veggies with olive or avocado oil either before baking or serving if you want the veggies a little moister.
After peeling the golden beets, I placed the beets on a spiralizer with an angel hair blade.
Once you are done spiralizing the beets, you will see the leftover pieces look like upside down mushrooms! These large spiralizers are great for large, dense root veggies like beets, potatoes and sweet potatoes.
I spiralized the carrots with a hand-held veggie spiralizer because it was so much easier. The smaller spiralizers are perfect for carrots, zucchini, yellow squash and similar veggies.
I placed the spiralized veggies on a plate.
Fill a plate with cornmeal. Dredge the beet and carrot spirals in cornmeal as well as possible.
Spray a 10×15″ glass baking dish (or cookie sheet) with olive oil cooking spray. Place beet and carrot spirals in dish. Sprinkle beets and carrots generously with salt and pepper.
Sprinkle with parmesan cheese. (If desired, drizzle with olive oil or avocado oil now).
Bake at 350 for about 25-30 minutes until beets are cooked through.
Serve Parmesan Golden Beets and Carrots as a side to your favorite main dish.
Parmesan Golden Beets and Carrots is a perfect side dish for Easter, Thanksgiving or Christmas dinners.
Here’s the recipe.
PARMESAN GOLDEN BEETS AND CARROTS
(Recipe inspired by Lorrel Newton’s Fried Zucchini recipe, First Baptist Church Indian Rocks, Largo, FL)
- 1 large golden beet, washed, ends cut off, and sliced in 1/8” slices
- about ½ to 3/4 cup cornmeal
- Salt and pepper, as desired
- Parmesan cheese, as desired.
- Spray large cookie sheet with cooking spray.
- Place cornmeal in small bowl.
- Press golden beet slices into cornmeal to cover completely on one side.
- Turn beet slices over and coat other side with cornmeal.
- Place on cookie sheet.
- Sprinkle generously with salt, pepper, and Parmesan cheese.
- Bake at 350° for about 45-55 minutes until golden beets are slightly browned and cooked through.
- Remove to medium-sized paper towel-lined bowl.
- Season again with salt and pepper, if desired.
Parmesan Golden Beets and Carrots is a healthy, low calorie, clean eating gluten free recipe. It’s also a delicious way to serve beets.
If you are looking for creative ways to use beets, this one is marvelous.