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The Daily Ration’s “Drop the Beet” Bowl Recipe

When it comes to health benefits, a serving of beets is hard to beat. 

This vibrant root veggie has quite the impressive nutrition profile: It’s high in fiber, rich in folate and vitamin C, and it contains a notable dose of nitrates – which is good news for your heart! But that’s not the only reason to add a bundle to your shopping cart. Due to their natural sweetness, beets make a delicious addition to salads, pizzas, sandwiches, and even burgers. Dare we suggest incorporating them in dessert? It is the holiday season, after all!

The Daily Ration's "Drop the Beet" Bowl

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Recipe by Chef Jason BowersCourse: MainCuisine: American
Servings

4

servings

    Ingredients

    • For the beets:
    • 4-6

      large red beets, peeled

    • Olive oil, for roasting

    • For the grits:
    • 4 cups

      whole milk, nut milk, water or a combination

    • 1 cup

      stone-ground grits

    • Salt and pepper, to taste

    • 4 Tbsp.

      butter, Parmesan cheese, or ricotta cheese (optional)

    • For the topping:
    • 4-6 cups

      kale

    • Salt, to taste

    • 2 lemons

    • 1/2 cup

      pepitas (can substitute pumpkin seeds)

    • 1/4 cup

      balsamic vinegar (can substitute red wine vinegar)

    Directions

    • Preheat oven to 350°. Peel and slice beets into 1/2-inch-thick rounds. Toss beets in olive oil and roast in preheated oven for 30-40 minutes, or until slightly soft.

    • While beets are roasting, bring 4 cups of desired liquid or liquid combination (suggested: 3 parts water to 1 part milk) to a light boil. Add grits, salt, and pepper. Lower heat to medium and cook grits for 5-7 minutes. For added richness, add 4 Tbsp. of butter, Parmesan cheese, or ricotta cheese.

    • Sauté kale in a saucepan until tender. Finish with salt and a squeeze of lemon.

    • Toast pepitas in a clean saucepan with a little bit of salt until you smell a nuttiness without burning.

    • Once beets have finished roasting, make a beet reduction: Take beet liquid from the roasting pan, balsamic vinegar, and juice from 1 lemon and place in a saucepan over medium-high heat. Allow liquid to reduce 50%.

    • Scoop grits into four bowls for serving. Top with roasted beets, sautéed kale, toasted seeds, and the beet reduction.

    Did you know?

    • Fresh beets are edible from top to bottom! Save the hearty greens for soups and salads, or try them steamed, sautéed, or braised.
    jason bowers
    Jason Bowers

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