On my plate: Beets!

So, I was in Whole Foods the other day and I came across a bunch of beets; I thought ‘Gosh, I just have to have those!’ Today, I finally got to have them. For lunch!

Mm. mm. Good!

Roasted beets with sauteed beet green salad.
Glorious.

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To roast my Beets I first gave them a good trim and scrub to get them squeaky clean. I didn’t bother to peel them because after they’re roasted the skin just scrapes off super easy with the back of a knife.

I lined a baking dish with foil; I’m lazy and like easy clean up. Then, I drizzled a scant amount of olive oil on my beets and sprinkled them with salt and pepper. I folded over the foil, put the lid on my dish and into the oven they went. I didn’t even bother with preheating since this was my lunch getting made at nine in the morning. I cranked the oven up to 350° and set the timer for an hour and a half.

Your beets are done when a knife will slide in easily. The roasting process gives them a sweet, earthy flavor. I love it. I hope you will too!
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For my sauteed beet green salad I washed the tops/greens I cut off my beets and pulled the leaves off the stems. I de-stem the same way I do for collars or kale because the stems are tough. Then, I tore the greens into smaller pieces.

To a saute pan sprayed with a little Pam I added:
a handful of my beet greens
a handful of kale I prepped the same way. (You can easily use all of one or the other but I had kale that needed to get eaten.)
1/3 of a large portobello mushroom, chopped
1/2 a medium zucchini, chopped
1-2 minced garlic cloves

I let that saute until the greens began to wilt, covering the pan with a lid for a few minutes helps that process. Then, I added a splash of Worcestershire sauce, a splash of Bragg’s liquid animos (you could use soy sauce if you prefer), and a bit of chopped red pepper.

I let all that saute until my zucchini got a little color but the peppers were still crunchy. I moved that off the heat and got my beet ready to add on top.

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Holding my still hot beet with tongs I scraped the skin off and chopped it into chunks. Oh, it smelled so delicious!

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Finally, I piled my plate with my sauteed salad and surrounded it with beets. Not too long later the plate is empty and I am one happy herbivore. 🙂

I saved my extra roasted beets, beet greens and veggies for another meal. I’m just cooking for myself here, but you could easily make this for a crowd.

Do you love beets as much as I do? If not this just might change you’re mind. If you’ve only ever had them pickled, you’re in for a tasty treat!

The beet is on!

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About Stephanie

I'm a thirty-something wife, a Mama who loves family, dogs & bunnies. A daughter who loves to cook & bake. A sister who loves to sew & knit. A friend who loves to gab & laugh. I'm a christian & a maker of things. I'm a curator of memories, a photographer of life, a writer of stories. I'm a girl who is learning to love the richness of life in all it's fullness. A girl choosing to seek gratitude for my ordinary everyday. A girl learning about choosing to live in joy. Connect with me on Twitter/Instagram/Flickr @BextraordinaryU

One response to “On my plate: Beets!

  1. I am so glad that I found your post on Wellness Wednesdays! I have been told that I need to eat more beets, more often, so I am going to put your recipes to work in my kitchen!

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