Roasted Beets with Curry Rice, Peas, and Beet Greens

Roasted Beets

Beets
Salt & Pepper

Preheat oven to 425 degrees Fahrenheit. Individually wrap beets in aluminum foil. Smaller beets do not need to be peeled beforehand, but beets larger than a softball should be peeled before wrapping them in foil.

Place wrapped beets in oven for ~an hour. They will be done when fork tender. The beets will be very hot, so let cool before unwrapping, then season with sea salt and freshly ground pepper.

Rice, Peas, and Beet Greens Curry

1 C. Fresh or Frozen Peas
Beet Greens from 3 Beets
1/2 Green Pepper
3 Cloves Garlic
1/2 tsp. Ground Coriander
1/2 tsp. Cumin
1/4 tsp. Red Pepper Flake
1/4 tsp. Cayenne
1 tbsp. Curry Powder
1 C. Vegetable Stock
Sea Salt & Freshly Ground Pepper to taste
1 Tangerine (optional)

1 C. Rice, can be any variety
2 C. Water

Start rice. Add one cup of white rice to hot pot and turn temperature to boil. Stir dry rice around hot pan to slightly toast before adding 2 cups of water. Once rice begins to boil, turn heat to low and let boil, uncovered for one minute before placing lid. Allow rice to cook on low heat for 20 minutes while covered. If using other rice varieties, water to rice quantities and cooking times may vary.

While rice is cooking, in a separate pan add chopped garlic and sauté with small amount of vegetable stock over medium heat until tender. Add chopped green pepper, peas, and stems of beet greens, along with 1/2 C. vegetable stock, ground coriander, cumin, red pepper flake, cayenne, curry powder, salt and pepper. Reduce heat to medium-low and let simmer until green peppers are tender. Add beat greens and the rest of the vegetable stock. Stir ingredients together, cover, and simmer until leaves are wilted. Remove from heat. Serve over rice along with roasted beets. Optional: squeeze tangerine over entire dish.