My wonderful hubby made a farmers market run on Thursday to our local market a few minutes from our home. He picked up the usual suspects, fresh strawberries, raspberries, cilantro, etc. He also bought some newer items, like “turnip greens.” Well i decided i was going to make a really nice pot of “turnip greens” with the dark leaves and roots and have it with some baked polenta bread.
In the morning i started to prep my “turnip greens” by washing the leaves thoroughly and really scrubbing the dark root too. After i’d washed, picked the stems and put them in a bowl i was ready to peel and cut the root. Well upon removing the peel of what it THOUGHT was a “turnip green” i found i actually had BEETS. *chuckle* Jamie Oliver would not be pleased with me. It never dawned on me, WHY i thought it was weird that the root was a dark mahogany color and the stems had deep red veins. I suppose i just had turnip greens on my mind.
So i slightly boiled the beets, added some apple cider vinegar and coconut crystals. I chopped some fresh ginger and then covered the pot with a lid. Next i prepared some black rice and red lentils. Chopped up some hearty salad greens, then layered everything together and made a really wonderful salad. For the dressing i used apple cider vinegar, extra virgin olive oil, date syrup and sea salt.
Nothing turning one meal into another on the fly. Plus i have some yummy sweet picked beets in a jar for future use.