Friday, May 11, 2012

 A few days ago I started craving beets, and decided to make a golden and red beet salad using the greens from the beets as well. I know most people probably throw the green part away, but it's actually quiet tasty and very nutritious.


2-3 Red Beets
2-3 Golden Yellow Beets
2-3 Sweet Onions
3 pieces of Garlic
Sea Salt (to taste)
Pepper (to taste)
Olive Oil
Precook Brown Rice

DIRECTIONS:Preheat oven to 400 degrees. Separate the greens from the beets.Rinse each beet then bake on 400 degrees for 60-90 minutes.Wash the greens then pat dry. 

In a separate skillet, sauté the greens in olive oil only for a few minutes. Sprinkle green mixture with sea salt and pepper as you sauté.

After the beets cool down, chop them up. Then chop up the onions and garlic. Sauté the onions and garlic  in olive oil for a few minutes, then add the chopped up beets for a few more minutes. 

Lastly, put the greens and beet mixture on top of a bed of brown rice. I added some Bing cherries for a little sweet twist. Enjoy!


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