What I Eat - Day Seventy-Three

This week's post is all about beets!  Try and make some time to get out to your local farmers' markets....there are so many vegetables that are ready to pick at this time of the year.  

Breakfast - Sauteed Beet Greens with Garlic

This little bowl of beet greens was made from all the greens attached to three large beets I pulled from the garden.  I like to prepare this breakfast the night before and then cook it in the morning, so that I can sleep in as late as possible.   I rinse the beet greens and slice them into thin strips, and I peel and slice the garlic.   Then, I just leave all the ingredients in my cast iron pan overnight, making sure to cover the garlic in avocado oil.   In the morning, I just turn up the heat to medium and stir regularly.  It's that simple!

A friend of mine told me she found beet greens too bitter, but I let her taste this dish and she immediately decided she was going to have beet greens with her dinner.

Lunch - Sweet Potato Fries and Golden Beet Salad

Sweet potato fries are the easiest thing in the world to make!  Just slice the potatoes into fries (peeled or unpeeled), put them on a baking sheet (ideally a thick material like a pyrex lasagna pan, or a baking sheet made of cast iron or stoneware, so that they cook evenly), dump some avocado oil on top, mix everything up to coat the fries thoroughly, and then bake at about 375 degrees until the fries start to brown.   

Beet Salad

I love this simple salad (if you're a regular reader, you've seen it before)

Ingredients
-three golden beets, peeled and sliced
-four oranges, peeled and sliced
-dried dill (though fresh would be even better)
-olive oil
-cheese (I used Daiya Mozzarella Style Shreds)

I made this dish by steaming the beets the night before, and then leaving them to cool overnight.  If you have the room in the pan, it's best to steam your beets with the stem and root still attached because it helps them keep their colour and nutrients.   In the morning, it's super easy to peel the skin off the steamed beets by hand, and slice them up.  

Dinner - Veggie and Tofu Hash

Ingredients
-two tbsp. smoked paprika
-two tbsp. ancho chile powder
-one head of celery, rinsed and sliced
-two portabella mushrooms, rinsed and diced
-one cup of frozen corn
-one white onion, diced
-half a block of firm tofu, diced
-lettuce

I started out frying the onion with a bit of avocado oil in my cast iron dutch oven.   Then, I added the mushrooms and celery.   After about five minutes, I added everything else and cooked it at a medium heat until all the moisture had evaporated.  This spice mixture was really delicious!