Wednesday, May 20, 2015

Shredded Beets and Beet Greens Side Dish

Instead of using the beets and beet greens separately, I decided to shred the beets and cook them together. Came up with the following tasty dish last night!

ready to eat
2 medium size beets with greens
2 tablespoons olive oil
1 teaspoon mustard seeds
½ teaspoon ground coriander or ¾ to 1 teaspoon coriander seeds - I used ground
1 garlic clove, minced
½ teaspoon chili powder
½ teaspoon turmeric powder
1 teaspoon ground cumin
sea salt to taste
2 teaspoons nonfat yogurt, optional

shredded beets
with just a few greens added
Immerse beets and greens in cool water to remove dirt. Peel and coarsely grate beets. Chop greens coarsely.

shredded beets and greens
ready to cook

Heat olive oil in medium size pan over medium-low heat. I used my electric skillet, although a pan on the stove would work just as well. Add mustard and coriander seeds and cook until they begin to crisp and pop, about 2 minutes. Add garlic and seasonings, sauté 1 minute more. 

Add beets and greens, stirring mixture to coat beets with seasonings and oil. Cover with a lid and cook until beets are tender, stirring occasionally—5 to 7 minutes more. 

Stir in yogurt, if using. I added about 1½ teaspoons yogurt. Sprinkle lightly with sea salt just before serving.

This dish has excellent flavor, although my husband prefers roasted whole beets. Sometimes, he is not as adventurous as I am when it comes to food! I used the rest of the beet greens from this bunch in place of spinach the next few days ~ in smoothies, with mixed salad greens, and in an omelet.