|Roasted Beets with Nutty Goat Cheese|
Roasted Beets with Nutty Goat Cheese? Even better!
To roast beets: Scrub them well, wrap in foil and bake at 375 for about an hour!
I washed my beet greens and sauted them with a lot of garlic, red pepper flakes, braggs and nutritional yeast.
|Sesame Hanabero Chia Beet Salad|
I love raw beets as well, my Beet Salad with Sesame Chia Dressing is delicious! if you haven't tried the Habanero/Beet combo you are seriously missing out!
I'm thinking a Beet White Bean/Goat Cheese dip with Roasted Garlic will be on the menu this week. Imagine how beautiful a collard wrap will be with vibrant beet dip, shredded carrots and the green of collards! I'll have to make it just to photograph it!
Of course, you can always make Borscht if you are craving good, stick to your ribs comfort soup. My recipe uses lots of veggies including the beet greens as well as white beans to create a one pot meal of healthy goodness.
Finally, more freezer eating!
|Chipotle Fig BBQ Tempeh with Quinoa and Greens|
I love finding surprises in the freezer! I pretty much went through my stash over the last week or two in order to keep my budget at $3.33 a day. This dish was so good! I think that tempeh really benefits from freezing. The sauce soaked in completely.
Some of you mentioned you had trouble keeping track of what is in your freezer. My simple method of labeling things is a simple sharpie and masking tape. That's what we used in restaurants and it's easy to keep of track of what you have. Make sure you date the food too!