So, yesterday's "foods that stain" prep became tonight's dinner. Sautéed beet greens & baby greens with red lentils, roasted beets, sushi/sticky rice, beet greens pesto, roasted cashews and pomegranate seeds.
For the lentils: sauté shallots and garlic in olive oil, then add some coriander, cumin, and turmeric - bloom the spices, then add 1 cup red lentils and 3 cups of water. Bring to a boil, the reduce heat and simmer until lentils are tender and most of the liquid is absorbed.
For the beet greens pesto - blanch the greens and some garlic. Whirl the greens, garlic, and pine nuts in a food processor. Blend in some olive oil, then Parmesan.
#meatlessmonday #beets #pomegranate #notarecipe