Beet Vegetable Medley

Vegetable Medley #3
Vegetable Medley #3

This dish came from our challenge to make an oil free vegetable medley. We love this dish and made so much that we had left overs, which was really good – even cold!

It’s a feast for all of the senses, what spectacular colors and flavors!

The ingredients: Kale Tomato Parsely Onion Asparagus Broccolini
The ingredients

Ingredients:

Water
2-3 Beet (small beets are the sweetest)
3 stalks Green Onion, finely chopped
1/2 large Sweet White Onion, finely chopped

2 Tomatoes, chopped
2 Carrots, chopped
1 bunch broccolini – baby broccoli, chopped
1 bunch asparagus, about a handful
Parsley, handful, chopped
9 oz Polenta, crumbled

Seasoning:
Italian Seasoning
Black Pepper

Directions:

  • Remove the beet tops (they can be added later as an additional green).  Peel the beet and chop into quarters.  Place in a large pot to boil.  The beets should be firm when done, but soft enough to easily stick a fork into. Remove from water, cut up into chunks and set aside in a large bowl.  Save the beet water for the rest of the recipe.
  • In a large saucepan put enough beet water to go just above the bottom. When water starts to boil add seasoning.
  • Sauté the green & white onions. Remove when sweet and slightly tender. Place in the large bowl with the cooked beets including any remaining liquid from the sauce pan.
Sautéed Onions
  • Season and sauté the carrots with the beat water. Remove when slightly soft and add to the bowl along with any liquid.
Sautéed Carrot
  • Season and sauté the tomatoes until they slightly break down. Remove and add to the bowl.
Sautéed Tomatoes
Sautéed Tomatoes
  • Lightly steam/sauté the broccolini with just enough beet water to cover the bottom and not dry out. Remove and add to the bowl.
  • Lightly steam/sauté the  asparagus. Remove and add to the bowl
  • Sauté/steam the kale and parsley together. Remove and add to the bowl.

Note: I like to cook greens just until they turn slightly darker and tender (but not mushy).

Parsley
Parsley
  • Sauté the Polenta with the beet water until it breaks down and becomes a bit gelled. Remove and add to the rest of the cooked ingredients.
  • Mix everything in the bowl, add lemon and serve!
  • Optional: Add salt just before eating, just enough to make it tasty to you.  Salt added during the cooking process losses flavor but keeps the sodium levels.
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