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Beets!
As a child I was always fascinated by beets, probably because of it’s lovely deep ruby pink hue…beets are nature at its best – pretty looking, naturally sweet and so rich in minerals. They’re also packed with tons of health boosting nutrients – iron, manganese, copper, potassium and of course as a result are very healthy. They are also low in sodium, fat and high in fiber.
So until a few years ago I always trashed beet greens and used just the beets, that changed when someone told me the greens are really edible. I could’ve thought of that myself but sometimes our mind is so closed and we do things the way we’ve always seen them happen around us! I typically chop the greens, sauté them with some fresh garlic and EVOO.
Here are ways I like my beets –
- Chopped up beets cooked with grated coconut and green chilies
- Boiled beet slices sprinkled with salt and a squeeze of lime
- Boiled beet slices in salad
- These cabbage pockets stuffed with beets
- Beet halwa
- Pomegranate-Beet-Ginger juice
This recipe was developed when I was on my 2nd Whole30, its a super simple throw-together weeknight dinner idea. I usually eat this over mixed greens and top it with some kind of sauce, mint chutney or mint-tahini dressing.
The base ingredients are, beets, potato, cilantro and hot green chilies.
First boil the beets and potatoes together and then peel them. I used two small potatoes but you can use one medium sized one for two beets.
This is the best part, dump everything together – grated beets, mashed potatoes, chopped cilantro, green chilies, salt, arrowroot powder, paprika, coriander powder and cumin powder.
Then make the patty and cook on a frying pan for 5 minutes on each side.
Serve these over lettuce, mixed greens, sautéed kale or steamed cabbage leaves like I did. So easy!
- 2 Medium Beets
- 1 Medium Potato
- 1/2 Cup Cilantro - chopped
- 3-4 Hot green chilies
- 1 Tbsp Arrowroot powder
- 1/2 Tsp Coriander powder
- 1/2 Tsp Cumin Powder
- 1/2 Tsp Paprika
- Salt to Taste
- 1 Tbsp Coconut oil
- Boil the beets and potatoes and peel them.
- Grate the beets and mash the potatoes.
- In a bowl, combine grated beets, mashed potato and all other ingredients except for the oil.
- Divide the mixture into equal portions and make the patty (3 large patties or about 5 small size ones).
- Heat oil in a pan over medium flame and cook the patties for 5 minutes on each side.
- Jalapeños can be substituted for hot green chilies.
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