Monday, December 12, 2011

OUR BEAUTIFUL SUMMER GIRLFRIEND FROM NIAGRA FALLS – BEETS

So, you know where I’m going here, right? (Are beets really that great? Does the tasty beet really exist? Well, to you naysayers, here she is. You are going to want to take her to prom after this.) Bet you wondered whether you could use the leafy greens atop the beets. Well, if you are like me, you certainly wondered. The answer is HECK YES! They have a surprisingly mild flavor and a good texture. They are also loaded with healthy stuff. This is a simple dish to make, but is absolutely lovely to serve. It looks like it belongs on your Christmas dinner table. Kids and adults will like it. And, don’t tell me that you don’t like beets – you probably dated the canned beets once and said “never again!” Those canned beets are just going to get fat and wear mom jeans some day. They got nothing on the real thing.

Ingredients:
1 bunch of beets (greens included), cleaned, peeled and chopped into smallish cubes
½ head red cabbage, chopped
½ sweet yellow onion
½ tsp. sea salt
2 Tbs. Earth Balance (butter substitute)
2 Tbs. olive oil

Directions:
Chop the greens from the beets. Discard the long red stems. Melt the Earth Balance in a large frying pan. Add beets, greens and onions. Drizzle olive oil over the top of the mixture. Sauté over medium high heat until everything is wilted, but not browned (about 8-10 minutes). Add salt and mix through. Serve. Yum. How simple was that?!

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