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.
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
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!