Afternoon: Bike, Mike, mic. Our podcast should be up tomorrow!
After we recorded, I biked back home – easier said than done! I’d say I got a fair bike workout today!
When I returned home, I started on dinner. We had houseguests to entertain!
Did you know I have never cooked BEETS!?!
I just learned to like them from restaurant menus in the past year or two, so I haven’t really needed to make them. One time I bought some from a jar, and they were just OK. I wanted a new vegetable to make for our dinner tonight and picked these out for a beet salad. I chose golden because I am afraid of pink hands!
They were SUPER easy to cook! I consulted my CLEAN FOOD cookbook for the how-to.
Cut off greens (but saved them to sautee into the salad!)
“Loosely wrapped in foil”
And baked for 45 minutes at 425*. Just as expected, the skin just peeled right off with my fingers!
I chopped them up and they were DELICIOUS!!!!!! Like a sweet potato. They were much milder than their red sisters – I think I prefer golden beets in general
At the same time, I roasted up a sweet potato
And cooked some wheatberries on the stovetop. They all took about 45 minutes – good timing!
“Know Your Roots” Salad
Yield 4 servings
My first time making beets and they were a hit!! This salad seems intimidating, but it really just cooks itself. You just have to prep and turn on the oven.
- 3 golden beets + stems
- 1 large sweet potato
- 1 cup dry wheatberries
- 2 tbsp sunflower seeds
- 1 tbsp olive oil plus 1 tsp
- 1 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 2 cloves garlic (or Garlic Gold crunchies, which I used)
- 1/4 tsp kosher salt
- 2 grinds black pepper
- Cut greens off beets. Loosely wrap beets in foil and bake at 425* for 45 minutes. Allow to cool and peel the skin off. Chop.
- Chop sweet potato and rub with oil, cinnamon and cayenne pepper. Bake with beets for 45 minutes.
- Combine 1 cup dry wheatberries with 2 cups water. Bring to boil and simmer for 45 minutes, until tender to the taste.
- Sautee beet greens in 1 tsp olive oil and some garlic.
- Combine beets, sweet potato, wheatberries, greens and sunflower seeds in a bowl.
- Combine syrup, vinegar, mustard, garlic, salt and pepper in a jar. Shake to combine.
- Pour over salad.
I thought it was fabulous! All because roots are so delicious.
To start our evening, we opened a luscious red:
Splish, splash. I had one nice glass throughout the evening
In addition to the beet salad, we had Emily’s vegan bean burgers! These are great because they have a hint of cinnamon and the perfect spice blend! They are baked and easy to make. Love them! We used half black beans and half black-eyed peas. Ours were really doughy and good! We also used twice the olive oil – Matt’s call to help them come together in the mixing bowl.
On top of the burgers I made a yogurt sauce (Faith-style!) which was plain yogurt, 1 tsp curry powder and 1/2 tsp coriander. The coriander made it!
There was also roasted broccoli involved –
Dessert, typical, was fruit + dark chocolate. Can’t go wrong! I threw in a few shortbread cookies by Cookies & Corks that were actually pretty good!
Today has been quite insane. We had hiccups with our GH website, and multiple meetings and lots of emails fell into my lap (on top of my usual 100+ blog comment emails everyday 🙂 ) I didn’t have time to go to the bathroom at moments! Hopefully tomorrow is calmer. We’ve got a cold rainy front coming through, but the weather forecast looks promising for the days after.