Beets are in the Amaranth family and related to swiss chard, spinach, and sugar beets. The red ones are fun if you want to make Klingon Gagh or a stew but overall the golden variety is a lot easier to work with because you don’t have to worry about beet juice staining everything. I love buying beets because I feel like I am really getting my money’s worth since I can often stretch a bunch over several meals. The beet greens are the added bonus. They are easy enough to cook with a little garlic and olive oil but I was inspired by a post on the ppk to use oranges and sesame oil as well. I wanted to make something very healthy and filling so I added some quinoa, edamame, and peanuts. It was terrific and quick!

Golden Beets with Beans & Greens

preheat oven to 400F

bunch of beets, cleaned and greens separated, hard parts discarded.
peanut oil
1 onion cut in half moons
4 cloves garlic
1 cup edamame
1 cup quinoa
1/2 cup fresh orange juice
1 & 1/2 cups water
1 teaspoon sesame oil
2 teaspoons soy sauce
handful of peanuts
dash of dried red chilies

Cut the beets in half. Place 2 halves on a piece of foil and drizzle on peanut oil, wrap up, and bake in the over 45 minutes to an hour.

Meanwhile saute the onions in oil for a couple minutes, add the garlic and the chopped beet greens and cook about 30 seconds. Add the quinoa and cook for another minute or 2. Add the edamame, the OJ and the water. Cover, and cook about 20 minutes until the quinoa is done. In the meantime toast the peanuts with the chile peppers on the stove in a small pan until slightly brown. When the beets are done, chop one and add it to the quinoa pot. Slice the rest into half moons and arrange them on the bottom of the bowl. Add the sesame oil and soy sauce, adjust seasoning if necessary and scoop a serving on top of the plated beets. Top with peanuts and green onions. Enjoy!