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
4
servingsIngredients
- 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.
