In one of my favorite novels, Jitterbug Perfume, by Tom Robbins, there is a quote: “Breathe properly. Stay curious. And eat your beets.” A lot of people do not like beets, and I did not grow up eating them, but I wish I had because they are one of my favorite foods when prepared well. I had absolutely no idea that you could eat the stalks or greens! Tonight I felt guilty as I was about to throw them away so I Googled “things to do with beet roots” and found this awesome recipe, which I have modified slightly for my own tastes and what I had in my kitchen and included the recipe below.
I served it with pan seared tuna, and it turns out the salad was even better than the tuna itself!
Ingredients:
- Beet stalks
- Beet greens (shredded)
- 2 TBSP Coconut oil
- 2-3 cloves of garlic
- 2 TBSP freeze dried onion (or you can used fresh minced onion)
- 1/2 Cup Almond Milk
- Small amount of lemon
- sea salt
- 2-3 TBSP pine nuts
Directions
- Heat the oil in a pan and cook the onion until it browns a little
- Add minced garlic and sautee for a few seconds
- Add beet stalks and greens, stirring continuously until the greens wilt a little
- Add capers and milk
- Cook for 3-5 more minutes and then remove from heat
- Add salt and a squeeze of lemon
- Add pine nuts
- Serve as side dish or eat by itself!
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