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