Wednesday, April 27, 2011

We've got the beet!

Spring semester is almost over! I took my last "non-final" test today and I finally feel like I have time to not only cook supper, but also photograph and blog about it :) This was a great night for it too, because I've been excited to try cooking a bunch of beets I got on Monday from our C.S.A. (community supported agriculture). I highly recommend joining one - it's a great way to "push" yourself into eating more vegetables and trying new foods in general!

Beets are really healthy - they contain powerful phytonutrients called betalains that have potent anti-inflammatory, antioxidantdetoxing, and anti-cancer properties.

The greens are great too - they're packed with vitamin K & A, beta carotene, and lutein

Gerry was OK with the beets as long as they were on the side, so I made some healthy tuna wraps as the main course. He ate one beet and a few of the greens, so at least he got a little benefit. The beet leaves tasted a bit like cooked spinach or collard greens so some might not like 'em, but the carrots and beets were very sweet and the roasted garlic was delicious. 

I used this easy recipe for both the beets and the greens with a few changes:

 Tuna Wraps with Oven Roasted Beets and Sautéed Greens:

1 bunch beets 
1 cup baby carrots
4 whole cloves garlic, peeled
4 Tbsp olive oil, divided
1/4 cup diced onion (I used the green onions from the C.S.A.)
beet leaves, torn into 2-3 inch pieces with stems removed

4 ounce pouch or can (drained) tuna
2 green onion stalks, chopped 
1/4 cup tzatziki (or plain greek yogurt with dill, cucumber, and garlic added)
a few crumbles feta cheese
a couple handfuls red lettuce and/or spinach, torn into 2-3 inch pieces (more C.S.A. goodies!)

1. Preheat oven to 350F. Remove the beet leaves, rinse and set aside. Wash the beets, leaving the skins on. (I mist veggies with 1 part vinegar: 3 parts water, let sit a few seconds, then rinse with water)

2. Place the beets, carrots, and garlic in a small baking dish. Add 2 Tbsp olive oil and toss to coat. 

3. Cover with tin foil and bake for 60 minutes.

4. While I waited for the beets to cook, I mixed the tuna, green onions, and tzatziki together and put it in the fridge. 

5. When beets are almost done, heat remaining 2 Tbsp olive oil in a pan and add diced onion and garlic, cooking for about 1 minute. *(Also, at this point I popped two tortillas in the oven to warm for the wraps)

6. Add beet greens to the pan. Cook for a few minutes until all the leaves are wilted. 

7. While the greens are cooking, assemble the tuna wraps.

Here's what the greens look like wilted:

8. After 60 minutes the beets and carrots should be done, but you'll know for sure if a knife easily slides through the beets. You can slice them, but I served them whole and they were easy to eat that way. 

9. Enjoy! 


Kathie said...

Look out Julia Childs!!!! Amber's on her way!!!! Lookin' good and healthy!

erika said...

wadda ya know, I have beets in my fridge just waiting for me to find this recipe.

p.s. no cheeze at all, this looks great!

ABnot said...

Thanks MamaD :)

Erika - You'll have to let me know how your beets turn out!