Meatless Mondays week 7! Let’s cook up some beets! I find that this amazing veggie gets left behind because it takes long to cook, but it must not be forgotten!! Beets are loaded with potassium and folate, great for your liver and are super blood purifiers! This simple recipe is delicious and makes the perfect summer side dish!
Sweet Beets & Greens
6 medium whole beets (about 2 bunches), greens removed and set aside
1 tbsp balsamic vinegar
3 tbsp extra virgin olive oil, divided
2 tbsp water
2 medium shallots, finely chopped
Beet greens, washed and coarsely chopped
Dash salt & pepper
Freshly squeezed lemon juice
Scrub beets well & steam them whole over boiling water for 30 minutes. Large beets may need 40 minutes. Once steamed, run beets under cold water and gently peel off the skins. Chop beets into bite sized chunks and place in a medium bowl.
In a small bowl, whisk together vinegar, 2 tbsps olive oil, salt, pepper and squeeze of lemon juice. Pour the mixture over the beets and set aside.
In a large sauté pan, heat the remaining olive oil over medium-low heat. Add the shallots and sauté for 2 minutes. Add the chopped greens and cover. Simmer for 5-7 minutes, until greens are wilted. Add the beets and heat through for a minute. Serve immediately.
And for dessert….. Grilled Pineapple with Maple Syrup
Pineapples are incredibly refreshing! Not only do I enjoy adding this sweet fruit to my morning smoothie to reap the benefits of the protein digesting enzyme bromelain; but I truly enjoy pineapples as a sweet dessert treat! Plus, pineapples are loaded with vitamin C and manganese!
1 fresh pineapple, peeled, cored and cut into 1/3 to 1/2 inch rings
2 tbsp ground cinnamon
2 tbsp cane sugar
2-3 tbsp grade B maple syrup
In a bowl, mix together cinnamon and cane sugar. Sprinkle pineapple slices (both sides) with cinnamon and sugar mixture. Grill each side for approx. 2 minutes. Arrange slices on a platter and drizzle with maple syrup.
Happy Healthy Monday!