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3784ddd7 3c34 4275 a283 db0b423f2474  2016 05 13 00 15 29
Tina Jeffers
Tina Jeffers

Sautéed beet greens and polenta. Easy weeknight meal without the roasted beets or roast a bunch of beets on a Sunday for a meal that comes together in less than 30 minutes. 1 cup of polenta and 4 cups of water, cook for 20 minutes over medium low heat and finish with a nice drizzle of olive oil and 4 ounces of goat cheese. Finely chop beet stems and sauté in olive oil and chopped garlic and add the leaves the last 2 minutes of cooking. Dress the greens with a splash of sherry vinegar or lemon juice. To make this dish vegan omit the goat cheese and top the bowl with a quick sauce of olive oil, chopped garlic, parsley, and sherry vinegar. #vegan #vegetarian