The other night was one of those nights where I had to throw a random mix of something together because I had nothing planned. That’s the worst thing about not having a mom to cook for you anymore and being on your own for food. Of course I always want food in a hurry, especially if I come home from work to nothing. Yet I don’t always want to result to sandwiches or breakfast for dinner. Although I can’t complain about having breakfast for every meal. Completely okay with it in fact (most of the time).
Due to the massive flood of people I’ve been following lately on Instagram, I recently stumbled upon a gem of a profile by Sarah Yates. Here is the pretty photo I saw and I knew I had to re-create it. After all, I had a bag of beets that had been chilling in my fridge (no pun intended) for a week and they needed to be put to good use. There was no recipe attached so I did what I knew best with the ingredients I had. Roasted the beets in the oven, warmed up a can of cannelli beans in the microwave and sautéed some dinosaur kale and spinach on the stove. Some olive oil and salt. Easy enough.
- 2 beets
- 1 tbsp olive oil
- 1 tsp garlic powder
- Sprinkle pink himalayan sea salt
- 1 cup kale
- 1 cup spinach
- ½ cup canned cannelli beans
- Cook your beets at 400º for 1 hour to 1 hour 15 minutes. Each one wrapped in tin foil.
- Let cool 5-10 minutes before cutting skins off.
- Sauté your kale and spinach with olive oil and garlic powder. Add more greens to your liking and the oil ratio.
- Heat up ½ cup cannelli beans (you could also sauté them)
- Dice your beets and pair them with your beans and greens in a small bowl.
I always end up adding more greens while I sauté them because the oil to greens ratio will be off and they shrink up so much. Because of this I feel like I could end up eating 2 whole bunches of kale and not even notice it. Same goes for when I bake kale chips. You think you’re putting 10 pounds of kale into the oven and once they’ve cooked, you think “that’s all?” But no worries, this held me over quite well. Feel free to add or swap out another bean such as black or kidney.
It took 10 minutes to throw together once my beets had cooked and boy were they flaming hot. Since I cut them right after pulling them from the oven, I could barely get a hold on them but I was hungry so no excuses. I’m addicted to beets, especially golden beets. If you’ve never had a golden beet… go out right now and buy some. You’ll thank me. I usually buy 5-9 beets at a time depending on their size, roast them all at once, slice ’em up and save ’em in a dish for leftovers.
I highly recommend this meal for a quick and easy go-to nom. And I recommend following Sarah Yates on Instagram and checking her website out! Thanks to such colorful and inspiring photos giving me quick and easy recipe ideas.