Let’s face it: some recipes need to be babied. Lot of careful measurements, specific temperatures and chopping/mixing/hair-pulling… it’s enough to send even the cleanest of eaters face-first into a frozen pizza.
This is precisely why I try to feature veggie-loaded recipes that are so easy they practically cook themselves. Of course you can assume today’s recipe fits the bill, because otherwise I probably would have started this post on a different topic. Like mozzarella balls. But instead we’re talking about beets, which have topped people’s EW List for far too long.
I highly suggest giving the attention they absolutely deserve. They’re naturally sweet, low in calories, and a good source of fiber and folate. Plus they’re delicious! I wouldn’t be trying to force them on you if they weren’t =)
- 3 large beets, scrubbed and trimmed from the stem
- 2-3 cups of baby arugula [spinach and field greens are fabulous too!]
- 1/4 cup of your favorite nuts [sliced almonds, candied walnuts, or pecans]
- 1/4 cup crumbled feta cheese
- 2-3 tbsp strawberry or cherry balsamic vinegar
- extra virgin olive oil for drizzling
- optional: salt + pepper, to taste
- Place the beets in a large pot and cover with water. Bring the water to a boil, reduce to a simmer, and cover. Cook the beets until they are soft when pierced with a fork, about 40 minutes. Set a timer and catch up on some emails... or a book... or even that sink full of dishes, since there is no need to babysit the beets while boiling =)
- Drain and, while the beets are still warm, remove the ends and skin from the beets. They are so easy to peel that all you'll need is a fork! Slide it over the curves of the beet to nix the skin. This takes only a minute or two and requires so. little. effort. Resist the urge to fling beets at your family members + analyze the splatter.
- Slice thinly and serve atop a bed of healthy greens [peppery baby arugula is a perfect pairing!] sprinkled with feta and nuts and drizzled with fruity balsamic and buttery olive oil.
vegansaurus chefs Skip the cheese and dig in face-first! Super easy, right?
t-rex chefs Carpaccio is typically made with thinly sliced meat or fish… but beets are much, much prettier =) *hint hint*
Whipping up lunch for one? Cook them all at once and store leftover beets in fridge for up to 4 days! Top them on salads, swirl in to greek yogurt, or even add them to smoothies!
|DEXTER: Foodie Edition!|
Want them even sweeter? Glaze the beets in your favorite juice! Place thinly sliced beets in a pan with your favorite orange or pomegranate juice and bring to a boil. Once frothy, remove from heat and allow to cool.
The OJ beets will be much sweeter and lose a lot of their “earthy” taste in the process. They taste delicious in salads and even in smoothies too!
|beets sweetened with orange juice|