Beets with Oaxacan-Inspired Mole

Curious about what’s in this week’s veggie box? Check here!

Check out a short video of me making this yummy dish here!

Spice Profile: sweet chiles (ancho, New Mexico, pasilla), black garlic, Ceylon cinnamon, cumin, garlic, nutritional yeast, onion, porcini mushrooms, tomato powder

Serves: 4 as a side, or 2–3 as a main with rice or in tacos
Time: ~40 minutes

Take about 1–1.5 pounds of beets. Give them a good wash and trim, then chop into evenly sized chunk, (you could cut them into hearts for extra romance 💕).

Toss the beets with a bit of olive oil and spread them out on a parchment-lined baking sheet. Roast at 400°F for about 35–40 minutes, until tender and caramelized on the edges.

While the beets are roasting, make the mole-style glaze. In a small bowl, whisk together:

• 2 Tbsp honey

• 1–2 Tbsp vinegar (cider or red wine vinegar works well)

• The contents of the spice packet (about 2 tsp Stock+Spice Oaxacan Beet Mole blend)

• 1-2 Tbsp grated dark chocolate (1/3-1/2 the bar)

• A splash of water, just enough to make the mixture slightly runny

Pour this mixture into a small saucepan and warm it gently over low heat, just until everything is combined and fragrant—no need to boil.

When the beets are done, pull the pan from the oven and gently pour the warm glaze over them. Return the beets to the oven for another 5 minutes to let the glaze set and get glossy.

Finish with a sprinkle of flaky salt and a squeeze of fresh lime. If you have roasted pepitas on hand, toss a handful over the top—perfect crunch, perfect combo.

Enjoy as a side, over rice, or tucked into tacos!