Tosca Reno


Wednesday, September 14, 2011

Yummy Beet Recipe

I made a delicious beet potage to share with my family the other day. Don't be scared off by the pink color. This potage - meaning potted dish - is a thick stew of boiled beets fresh from my garden. I paired it with venison sausage and wilted dandelion greens for a complete meal. Quick, easy, tasty and really unique!

Read on for the recipe...



4 fist sized beets scrubbed and cut into halves
1 hefty onion, peeled and chopped
6 cloves garlic, peeled and mashed
1 tbsp coconut oil + 1 tbsp organic butter
2 tbsp organic apple cider vinegar (I used Bragg's)
2 cups homemade chicken stock or just plain water works too
4 bay leaves
1 teaspoon natural sea salt
1 teaspoon freshly grated black pepper


To roast beets preheat oven to 375 degrees Fahrenheit. Place beets cut side down on a baking sheet and drizzle lightly with oil. Sprinkle with sea salt. Place a sheet of parchment paper over the beets and set in oven. Bake until tender, about 40 minutes. The parchment paper keeps the beets from browning too much and is healthier than tin foil.

Remove beets from oven and let cool. When you can handle them slip the peels off and set in a bowl.  Set aside.

Heat olive oil and butter in medium saute pan. Add onion and cook until translucent, about 10 minutes.  Don't let the onions brown. Add garlic and cook until fragrant. Garlic burns quickly so keep an eye on it. Now add beets, broth and bay leaves, salt and pepper. Bring entire mixture to a boil, reduce heat and let simmer for about 15 minutes.

Remove from heat and remove bay leaves. Puree with an immersion blender or in a blender. Serve hot with a dollop of plain Greek yogurt. Delicious and super easy.

I hope you enjoy it.

To your good health!



Tosca's Instragrams