It has been a while since I wrote a drool worthy post and I am truly sorry. I know you all have been missing me terribly right? RIGHT?! Thankfully there are a ton of awesome bloggers out there to create delicious recipes for you in my absence! Lots of life happenings have been going on that have taken up my usual blogging time; graduating the Nutritional Therapy Practitioner program, interviewing for an important interpreting job, accepting that job, and then relocating to San Diego! The past few weeks have been filled with packing, hauling boxes and furniture across California, and unpacking said boxes which basically means binge watching The Mindy Project while I attempt to be productive.
Have you guys watched that show? I don’t know why I hadn’t watched it before, besides the fact that the past few years have been pretty busy and it wasn’t available on Netflix. In all honesty, the Netflix thing is the main issue! I always make time to binge watch, that’s how I treat myself. In the past it was ice cream, and wine and maybe even ice cream and wine together when things got crazy but now when I deserve a reward of some kind it comes in the form of binge watching Netflix, and now Hulu Plus because that is where Mindy and her project lives! Oh and by the way did you see this amazing article in Glamour with an excerpt from her upcoming book? I’m gettin’ that, fo sho. Or when it comes out in September, but I love that line from Superbad so much I say it whenever the opportunity arises. Do yourself a favor and clink on that link and read it! She is incredible.
After all of the above mentioned things occurred, I finally decided to go ahead and post this amazing Roasted Beets with Cripsy Beet Greens recipe that I had teased you about on Instagram weeks ago. Does anyone else start singing the classic Go-Go’s song when you see, mention or hear the word beet? No? Just me? Ok, that’s cool! Quit playin’ like you’re not hella weird like me! Anyway, here you go, I am singing as I type, FYI!
‘Cause we got the bea
We got the beat
We got the beat, yeah
We got it! (this is the part when you hold the beet high up in the air with jubilee!)
Often times I sing this at the grocery store with beet in hand as my microphone. But I only use the beets with their greens still attached. One: because the greens are delicious and nutritious. They pack a punch when it comes to nutrients providing a source of iron, calcium, magnesium, and carotenoids like lutein and beta-carotene, plus much more! Its no wonder they make me sing. Two: because they are long and flowing and I am able to harness my best Stevie Nicks like rendition of this popular Go-Go’s track! I think I do them both proud, but the people in the store with me aren’t always fans. Their loss! LOSERS!
Back to the point of this post, it has a point I promise. This recipe is delicious and uses the whole beet, greens included. I always buy the entire glorious root vegetable because of my need to sing into the vegetable. Plus cutting off the greens and throwing them away makes me sad and I feel like such a wasteful person. I don’t want to feel sad or wasteful and neither do you so just buy the whole damn beet and make this recipe okay? I also topped it with my amazing Horseradish Cashew Cream and they are a perfect pair. Like perfect! They are meant to be. Probably because I created both recipes to go together. I am a culinary genius! No, no you’re not Natalie. Chill out girl! Everything is done with Tin Star Foods brown butter because that stuff is incredible and everyone should be using it. I mean EVERYONE! Ok that’s enough babbling for this one blog post. Go make this recipe, you wont be sorry!
- Preheat oven to 400 degrees
- Cut the greens from the beets, keeping for later use
- Thoroughly scrub beets to remove any dirt, peel if desired
- Cut beets in 1-2 inch chunks
- Sprinkle with salt and top with ghee
- Wrap beets tightly in a double foil packet
- Roast them on a baking sheet for 40-50 mins
- While beets are roasting, coarsely chop greens
- When the beets are finished roasting, set aside
- In a large skillet cook greens in 1 TBSP ghee over moderately high heat
- Cook until greens start to crisp
- Salt and Pepper to taste
- Plate greens and beats
- Top with Horseradish Cashew Cream and lemon zest
What vegetables make you want to sing?
To a nourished life,