My life has become a lot more hectic lately, so I haven’t been very creative in the food making. Sorry!
Last week, I decided that I would finally try to go to one of the farmers markets in my area. It was not as big as the one I used to go to when I lived in Orange County, CA, but it was pretty well stocked. I only bought a handful of things, but among them were 3 kinds of kale and a bunch of golden beets. I love beets. I remember the first time I ever had them was in a salad at a Claim Jumper around 10 years ago, and I thought to myself “WHAT ARE THESE NUGGETS OF PURPLE MAGIC?!” I don’t always buy beets, but when I do, I get really excited to eat them. If you haven’t tried them, you should. They’re sweet and delicious.
So, my beets, their greens, and the copious amounts of kale lead to the creation of this recipe for Monday night.
Ingredients: Coconut oil, balsamic vinegar, faro, Gardein beefless strips, kale, beets, zucchini
Ingredients (serves 1):
- 2 small beets, and their greens
- 1/4 cup farro, dry
- 1 small zucchini
- 6-8 leaves of kale
- 1 serving beef less strips, or any protein alternative of your choice
- 1 tablespoon coconut oil
- 1-2 tablespoons balsamic vinegar
Prep: Preheat your oven or toaster oven to 450. Clean beets, and cut off the ends. Wrap them in aluminum foil, and roast until soft. This will depend on the size of your beets, but takes usually in the 40 minute range. Once they are roasted, their tougher outer skin will peel right off, and they’ll be beautiful and delicious. Then you can slice them up!
- While the beets are cooking, cook the farro according to package directions (it’s a 2.5:1 water to farro ratio)
- Wash, dry, and chop up all of your greenery and the zucchini.
- In a large skillet, add the coconut oil and cook your protein. Remove from the oil when cooked, and add your greens and zucchini. When the greens are melted and the zucchini is soft, add in the faro, protein, and sliced beets.
- Add 1-2 tablespoons balsamic vinegar (to your personal taste, really), and serve up!