First, a few scenes from my Summer so far:
We spent a weekend at a friend’s family cabin on Smith Mountain Lake. It rained most of the time, but we still had fun!
Tina met her new best friend, Harriet. These two were inseparable all weekend and even teamed up to somehow get the container of dog food down from the top of the fridge when their parents were out of the house. So mischievous!
Geraniums by the dock during a brief break in the rain.
Early in June, we attended a gorgeous wedding at The Homestead, a magnificent resort in Hot Springs, Virginia. It sits in the middle of the Allegheny Mountains and has hosted numerous U.S. Presidents and celebrities. Originally established in 1766, the current building is circa the early 1900s. We really enjoyed learning about its history while there.
The grounds were so beautiful, and the weather was sunny and perfect. We spent the morning of the wedding relaxing at the pool and hot spring spa.
Back in Richmond, we finally made it through almost non-stop rain for weeks.
We attended the Richmond Vegetarian Festival and then walked around the gardens at Bryan Park, where the event was held. We sure needed to walk after veggie bahn mi sandwiches, spring rolls, and almond milk ice cream bars (and numerous samples)!
All the rain has made everything so green and colorful!
And, of course, we have spent plenty of time hanging out with this sweet girl.
I recently prepared beets myself for the first time, and I found it to be quite easy. Simply snip off the greens and stems, rinse thoroughly, wrap in foil, and roast at 400 for approximately 45 minutes. Thanks to Sarah at Making Thyme for Health for the tutorial!
Since this recipe was all about trying new things, I used golden beets instead of the ubiquitous red beets. They were bright, cheery, and had a slightly milder flavor than red beets.
Though you can’t tell very well by the picture, I served the beets over sauteed beet greens and tofu. Beet greens can be prepared the same as kale, spinach, or any other hearty green. I topped the whole thing off with some roasted radish slices – thanks to Hannah at Clean Eating Veggie Girl for the inspiration! Roasted radishes are amazing – the heat removes the bitterness, and they become so savory.
Roasted Golden Beet Veggie Bowls
3 medium beets with greens
2 T olive oil
freshly cracked sea salt and pepper
15 oz extra firm tofu, drained and cubed
10-15 radishes, thinly sliced
1 tsp dried oregano
1 tsp dried sage
Juice of 1 lemon
4 servings hearty grain of choice (brown rice, quinoa, freekeh, or farro would all work well), cooked per package directions
1. Preheat oven to 400 degrees. Cut greens and stems off beets. Thoroughly wash the greens, cut them into smaller pieces, and set aside.
2. Thoroughly scrub the beets under running water. Pat dry with a paper towel and place on a piece of aluminum foil large enough to completely wrap around them.
3. Drizzle with 1 T olive oil and top with salt and pepper (about a teaspoon each), rolling each beet to cover.
4. Wrap the beets in the foil, place in a baking dish, and put in the oven for 45 minutes, or until you can easily put a fork through them.
5. Meanwhile, warm up the remaining 1 T olive oil in a skillet over medium-high heat. Add tofu and cook for 5 minutes. Flip the tofu over and then add the beet greens, oregano, sage, and lemon juice, stirring occasionally. Remove from heat once tofu is golden brown and beet greens have wilted, about 8 more minutes.
6. When the beets have been roasting about 15 minutes, place the radish slices on a nonstick sprayed cookie sheet, drizzle lightly with olive oil, and top with seasonings of your choice. Plain s&p is good, as is crushed red pepper, garlic powder, and/or Italian seasonings. Place the dish in the oven and roast for 15 minutes, then flip the radish slices and roast an additional 10 minutes or until both sides are golden brown but not burnt.
7. Remove cooked beets from oven and carefully open the foil packet (careful -there will be steam!). Once the beets have cooled for a few minutes, slice off the outer skins with a paring knife and then slice each beet into bite-sized pieces. Re-wrap the beet slices in the foil to absorb more of the oil and seasoning. Shake it to coat and let sit while you get everything ready to dish up.
8. To assemble each serving: add cooked grain of choice to each bowl, then greens and tofu, and top with the beets and radishes. Add additional salt and pepper to taste.