I haven’t posted a recipe lately but that’s not to say that I’m not cooking. I have a few recipes floating around in my head that I need to get down on paper and I’ve had a request for some Paleo friendly cookies (you’ll see that in a later post).
My garden, after a late start, is producing many things now. We’re enjoying spaghetti squash, pattipan squash, zucchini (still!), lettuce, beets (white and red), kale, swiss chard, carrots and green beans. Here’s a picture:
So what to do with all this fresh produce? Well, some of it can be eaten raw – fresh carrots, rinsed of dirt, are a favourite around here, especially when they are straight out of the ground. But one of my favourite vegetables is the beet. And this year, I planted white beets, along with the standard red ones.
So to deal with my abundant harvest of beets, I roasted them, then served the roasted beet wedges on beet greens sauteed with garlic. Mmmm, good. Here’s the recipe:
- 8 beet roots with tops (I used red, gold and white varieties)
- 2 (or more) cloves of garlic, chopped/diced
- coconut oil
- salt and pepper to taste
- red pepper flakes (optional)
Remove beet tops; rinse and set aside. Wash roots, wrap individually in foil and roast in 425F oven for 30 or more minutes (dependent upon the size of your beets). They are done when you can easily poke with a fork. When done, remove from the oven and let cool. Once cool enough to touch, remove foil and peel. Cut into wedges and toss with a little bit of coconut or olive oil.
To prepare the beet green, remove the stem and if desired, roughly chop. Heat pan over medium heat, and add 1 – 2 teaspoons of coconut oil. Add diced garlic and saute for a few seconds but don’t let the garlic brown. Add beet greens, stirring so that they wilt evenly and don’t brown. Add a little bit of water if they look too dry. Remove from heat.
Assemble. Beet greens topped with beet wedges. Season to taste with salt, pepper and red pepper flakes.