Fodmap/ Sides

Braised Rainbow Roots

Braised Rainbow Roots

Print Recipe
Serves: 4 Cooking Time: 1 hr


  • 1 massive or 2 medium size watermelon radishes
  • 1 green bell pepper
  • 2 zucchini
  • 4 small to medium yellow beets
  • 1/2 cup water
  • 2 tbsp salt
  • 1 tbsp white vinegar
  • olive oil
  • 4 tbsp black sesame seeds
  • salt and pepper
  • Parsley microgreens



Preheat the oven to 275 degrees and have a cooking vessel ready with a tight fitting lid.


Wash the outside of all your veggies well and start cutting them. I recommend to quarter the radishes and beet, cut the zucchini in half lengthwise and each piece in half horizontally. For the bell pepper, roughly chop to 2 inch pieces.


Layer all the vegetables tightly into your cooking vessel and mix the 2 tbsp of salt with the water and vinegar before pouring the water solution over the vegetables and cover it with the lid. Cook for 1 hour covered, until no resistance is felt when a knife is poked through the beets.


Drain the cooking liquid and arrange on a plate. Top with olive oil, salt and pepper, black sesame seeds and micro greens of choice.


Make sure the vegetables are packed tightly, this isn't a free for all at a soap party- its still cooking with a purpose. Oh yea, and it helps cooking evenly without drying out.

If you start with shit, you’ll still end up with shit. You have to pay attention to the items and quality of what you purchase, after all you are what you eat! Thats why I always pick organic and fresh (easier and more affordable thanks to companies like Misfits). In a dish that is as simple as throwing roughly chopped vegetables in a pot and then the oven, it is even of more importance. The flavors come from the actual vegetables themselves. The beet is tender and sweet, the radish crunchy and pungent, the green pepper soft and earthy and the zucchini soaks up all the leftover juices from its neighbors.

Honestly, there is not much to say about this dish, other than its a simple plate of perfectly roasted vegetables. Since the focus is on root vegetables like beets and watermelon radishes, they get sweeter as they cook down which is nicely contrasted by the warm salted water they are chilling out in and getting braised.


You Might Also Like

No Comments

Leave a Reply

%d bloggers like this: