Use the whole beet recipe

I purchased a great veggie cookbook, The Real Dirt On Vegetables (have you seen The Real Dirt on Farmer John?  Same guy.) to help us out when the CSA stumps us (Example: endive.  What the heck do you do with endive?) and this Beet and Tumeric recipe is a new favorite.  Because these were CSA beets, we had the greens and, again, TDL made them taste so good that I had to post the non-recipe for the greens too.

Yes, we ate this on the carpet.

 Sauteed Beets with Turmeric and Mustard Seeds

1 1/2 lbs beets, cut into matchsticks
1/2 tsp turmeric (turmeric is good for your brain, so I always use more!)
2 T ghee
1/2 tsp black mustard seeds
salt and pepper to taste

Put the beets and turmeric in a large saucepan and add enough water to barely cover the beets.  Boil uncovered until the beets are tender, but have a nice little crunch (7-ish minutes).  Drain the beets and marvel at the pretty purple water as it goes down the drain.  Now heat the ghee and mustard seeds in a cast iron skillet.  The seeds are going to pop, so (learn from my mistake and) have aluminum foil or a lid handy to cover up the skillet and prevent a giant mess.  After the seeds pop for a couple seconds, add the beets and cook for a minute.  Add salt and pepper to taste.

Toddy’s Beet Greens

Trimmed beet greens from the 1 1/2 lbs of beets above
1 tsp turmeric
1 tsp Arizona Dreamin’ spice
1/2 T coconut aminos
coconut oil

Heat coconut oil in a cast iron skillet and add greens.  Saute.  Once the beets have wilted a touch, add the turmeric and coconut aminos.  Saute a bit more- you want the beet greens to be wilted but not soggy.  Sprinkle with Arizona Dreamin’ and enjoy!

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