In honor of #MeatlessMonday (Follow us on twitter) I thought I’d share two of my beet recipes from this past weekend. Our local farmers market had just opened and fresh beets caught my eye. As you may know, I cook with a little of this and a little of that, so quantities and times are your best judgement!
2-3 bunches of beets
1 Large Red Onion
1 Fennel Bulb
Pantry Items such as pasta, goat cheese, garlic, oil and vinegar
Roasted Beet, Fennel, Arugula, Goat Cheese Salad
I made this with some fresh wild salmon, but it stands on it’s own as a great meal.
1. Roast, peel and slice the beets. (You can do this in the afternoon while you’re busy with something else. The beets are easy to roast; all they need is some time in the oven.)
This video shows an easy way to peel the roasted beets:
2. Make a vinaigrette. I chose a Pomegranate Balsamic Vinegar, Olive Oil, Garlic, Salt and Pepper. (A simple balsamic vinegar and olive oil would be great.) Add beets. This can be made ahead and kept in refrigerator.
3. Toss fennel slices in a bit of olive oil. Put them in a pan, and into a 350 degree oven. Remove when slightly browned but still a bit firm (about 20 minutes–you can do this ahead of time. Just warm the pan on the stove before proceeding to the next step).
4. When you’re ready to eat, add the marinated beets, arugula, and goat cheese to the warm pan with the fennel. Combine to wilt the arugula, and serve.
Waste Not, Want Not was our theme in the Nutritional Boot Camp this past week and it referred to using the beet greens. This is what I actually did with mine for a Saturday Night supper.
Pasta with Beet Greens
1. Cook whole wheat pasta al dente. (I didn’t have whole wheat pasta and used a gluten free brown rice pasta from Trader Joe’s that was excellent. The key is not to overcook the rice pasta.)
2. While the pasta water is coming to a boil, slice a red onion and sauté it lightly in olive oil. (I use a wok since it has lots of room to toss everything.) For maximum anti-cancer nutrition, you may want to set aside some of the onion and toss it into the pasta raw, for both crunch and to maximize the sulfur compounds. (For a full discussion of this click here to read Harriet Sugar-Miller’s April 21st article.)
3. Wash and slice the beet greens and stems. Add to the pan/wok with the onion and cook until just wilted. Add a generous amount of finely chopped garlic towards the end, toss and sauté very lightly.
4. Toss the vegetable mixture with the pasta, coating well. From here, you can add whatever you’d like. Some feta cheese, maybe a bit of the beet salad, some raw red onion, chopped nuts or celery would be good. I added feta and served this on some fresh arugula I bought at the market. Leftovers will provide a healthy snack/lunch/meal during the week.
What are you making for #MeatlessMonday?