Thank you to Ellen Jaffe Jones, author of Eat Vegan on $4 a Day, for sharing this recipe with the Yummy Plants community! Ellen is committed to creating healthy dishes that are super yummy and affordable. This recipe isn’t in her book; Ellen created it just for us!
Ellen says, “I always loved beets, but hated beet greens until I tasted the ones grown by my CSA (Community Supported Agriculture Farm). As you can see from the photo, this is a “candy cane” variety. The root is red and white stripped just like a candy cane. The greens are both sweet and salty (to me) at the same time. I asked the farmer about it, and he said that is a common reaction many people have in tasting this variety. You save money by using both the root and the greens. Other beet species appeal and work just fine too. I did not peel the beets. But some people experience a bitter aftertaste if you don’t. ”
4 beets, washed and scrubbed, greens removed
1/2 cup water and more as needed
2 tablespoons of Vegebase, or any powdered vegetable broth
1/4 teaspoon olive oil (optional)
1/2 teaspoon garlic powder (optional)
1. In a large skillet, dissolve and stir the water and Vegebase.
2. Add the beets, cook over medium heat for about 10 minutes until the greens are wilted and still green, and the beets are soft. Add more water to keep the vegetables from sticking. Some people like to add a touch of oil during cooking to prevent sticking. Add the optional garlic powder before serving.
Tip: You can cut the beets any way you want. But the contrasting colors show up beautifully when the beets are thinly shredded or sliced. The smaller the pieces, the quicker they cook.
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