Eat More Greens, my 2014 motto, has become a little person sitting on my shoulder, saying “You could add greens to that.” This recipe is a perfect example of that. I first threw this dish together for New Years when I had R and C over for our annual Roast Chicken and Twilight Zone dinner (third year strong!). I usually just make rice to go with the roast chicken, but I decided to mix it up with our otter grain staple, quinoa. I added beets because we had them in the house and C loves beets.
The first time I made this, it was just roasted beets and quinoa. It was good, but something was missing. So when I was making this to share with you, I was thinking, what will make this dish better? The little greens cheerleader said “More greens!” and this incarnation was born.
Not only do you get vegetables and protein-packed grain, but when you make this, you’re using the whole vegetable. Most people throw away the beet greens, thinking the magic is only the root. Wrong! The magic is the entire thing! Beet greens have a mellow flavor, so they’re pretty versatile in any dish that calls for cooked or raw greens.
Maybe my greens cheerleader is getting a waste less friend…