Ok, on to the food!
I'm always up for trying new foods or foods I thought I hated when I was a child when my taste buds didn't know any better; at least that's my excuse. That being said, somehow I've continued to avoid beets like the plague until recently. I think they are kind of like brussel sprouts, you just have to cook them the right way...and by "the right way" I mean add bacon. Bacon makes everything better and don't try to pretend like you don't know it!
|This beautiful photo is from WWJME but without the beet greens.|
I found this recipe at What Would John Mack Eat. I pretty much follow it as is (minus scallions), but I also cook the beet greens. Cooking the greens adds a ton of nutrients including fiber, protein, Vitamins C, K, A, B6,B2, Iron, Copper, Potassium, Manganese, Magnesium, Calcium and others.
Obviously eating the whole plant adds a bunch of nutritional benefits so I don't peel the sweet potatoes either. Leaving the skin on adds extra fiber, Vitamins A, C, E, Folate, Potassium and Iron and still tastes just as amazing.
|Wasn't planning to post this when I took a picture. No judging!|
To cook the Beet Greens:
I cut the greens off the stem right where the leaves end, wash then dry them then simply put some of the extra bacon grease in a pan on medium high and tossed them in. I leave them in there and toss them around a few times over about 10 minutes. Whenever they look good to you take them out, cut them a bit and toss in with the beets and sweet potatoes.
I love this dish SO much I usually do 2 large sweet potatoes and 3 beets. And obviously ALL bacon. I'm always looking for new and creative ways to cook vegetables if anyone has any recipes!