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November 7, 2017

Beets and Spinach

by Anne Paddock

There are times a vegetable bowl will take my breath away – the vibrant colors of freshly cooked vegetables are literally eye candy but it’s the flavor that ends up reeling me in.  When I think of a veggie bowl, I try to combine veggies of different colors and textures like beets and spinach.

Beets get a bad rap (i.e.borscht) but freshly cooked red or yellow beets are not only striking but earthy, flavorful and perfect to use in a vegetable bowl. Add sautéed dark green fresh baby spinach and the ultimate snack veggie bowl is done. All you have to do is grab a fork and enjoy.

Take 2-3 fresh red beets and submerge them in water in a large pot.  Cook for about 30 minutes until they are fork tender (note:  the cooking time will vary depending on the size of the beet). Drain the water and allow the beets to dry and slightly cool on a paper towel.

Meanwhile, place about 10 ounces of fresh baby spinach leaves in a large sauté pan with 2 tablespoons of water. Turn the heat on medium and saute until wilted. Remove from the heat and drain any liquid. Season with salt and pepper.

Cut the skin off the beets (it should almost peel off) and slice the beets into bite-sized pieces.  Divide the beet pieces between 2 wide rim single serving bowls. Divide the spinach between the two bowls.  Squeeze a quarter of a lemon over the vegetables and season with a touch of salt and pepper.  Enjoy.

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