It’s been awhile since I’ve made a full meal. Two months or so. Much of that time I’ve enjoyed birthday lunches and dinners with many of my wonderful friends.
I think it’s time to get back in the kitchen and resume a healthier lifestyle.
I went to the downtown farmers market yesterday and bought some beautiful beets and garlic. I had bought some acorn squash the day before at the indoor farmers market, so I was ready to put together something delicious.
NOTE: I use latex gloves when handling beets to avoid getting stained hands.
Beets and squash with rosemary and garlic
4 medium beets, washed and scrubbed (or you can use a vegetable peeler to remove skins)
2 acorn squash, quartered
6 cloves garlic, chopped
1 tablespoon extra virgin olive oil (or more if you like)
salt to taste
fresh rosemary sprigs
Preheat oven to 400 degrees. Place beets in a ceramic bowl then microwave for about 5 minutes to soften (or roast them in the oven about 30 minutes before adding squash). Add beets and squash to a large baking dish. Drizzle with olive oil. Add salt, garlic and rosemary sprigs. Bake for 30 to 35 minutes or until squash and beets are fork tender.
Sometimes I eat the vegetables as a stand alone dish, but last night I served them with a tempeh and rice dish for a heartier meal.
Tempeh and rice
1 tablespoon light olive oil
1/2 large onion, chopped
1 cup beet greens, washed thoroughly
2 cups brown rice, cooked
1 8-ounce package tempeh (I like flax)
1/2 cup water
1 teaspoon (or more to taste) soy sauce
pepper to taste
fresh rosemary sprig
Saute onion in olive oil, add beet greens, stir until slightly wilted. Remove from heat. Add rice. Crumble tempeh into the mixture, stir in water and soy sauce. Add pepper and rosemary. Return to heat, stirring often, for about five minutes or until heated through.