Friday, October 15, 2010

Sunshine Beets

2-3 Tbs. olive oil
3 medium beets with their greens

2 medium carrots
2 cloves garlic
3/4 - 1 c. orange juice
 salt, pepper to taste

optional (but good!) - 1/2 lb. tofu, cut into bite-sized pieces

Separate beet greens - wash, chop (include stems) and set aside. Roast or boil beets until tender. Transfer beets to cold water until they cool enough for handling, then remove skins. Chop beets and set aside. 

Chop carrots in similar size pieces and steam until just tender; set aside. 

Dice garlic and saute gently for two minutes. 

Add greens and orange juice; simmer until greens are tender (not long).

Add beets and carrots, (and tofu if using), stirring until everything is evenly heated and flavors have blended. Season to taste.

If you haven't cooked beets with orange juice yet, do give it a try. Almost guaranteed to convert a non-beet eater!

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