Sprouted millet au gratin

Beets and millet improve the flavor and nutrition of a traditional au gratin while eggs and cheese deliver creamy smoothness. Makes 4-6 servings that you’ll be tempted to eat straight from the pan.

This recipe first appeared on NYTimes.com by Martha Rose Schulm and and was adapted here.

Ingredients

1 generous bunch beet greens

Salt to taste

2 tablespoons extra virgin olive oil

1/2 medium onion, finely chopped

2 large garlic cloves, minced

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

2 eggs plus 1 egg yolk

1/2 cup low-fat milk

1 to 1 1/4 cups sprouted (or cooked) millet

3 ounces Gruyère cheese, grated (3/4 cup)

Directions

1. Stem the greens and wash the leaves in 2 changes of water. To blanch the greens, bring a large pot of water to a rolling boil, salt generously and add the greens. Blanch for 1 minute or until tender. Alternatively, steam the greens over 1 inch of boiling water for about 2 minutes, until tender. Transfer to a bowl of cold water and drain. Taking the greens up by the handful, squeeze hard to expel excess water. Chop medium-fine. You should have about 11/4 cups.

2. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish. Heat 1 tablespoon of the oil in a heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the herbs, beet greens, and salt and pepper to taste, and stir and toss in the pan for about a minute, until the mixture is nicely infused with the oil, garlic and herbs. Remove from the heat.

3. In a large bowl, beat together the eggs, egg yolk and milk. Add salt to taste (about 1/2 teaspoon), pepper, the millet, the greens and the cheese and stir together until the mixture is well blended. Scrape into the oiled baking dish. Drizzle the remaining tablespoon of olive oil on top.

4. Bake in the preheated oven for 35 minutes, or until it is sizzling and set, and the top is just beginning to color. Remove from the oven and allow to sit for 10 minutes or longer before serving.

Advance preparation: The blanched beet greens will keep for 3 or 4 days in the refrigerator. Sprouted or cooked millet can be kept in the refrigerator for 5 to 7 days and in the freezer for longer. The gratin can be made a day ahead and reheated or served at room temperature.

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Vegetable Stir-Fry

Early summer greens and roots make a terrific stir-fry that’s great for lunch or dinner. Here’s my quick and easy recipe.

Ingredients

1/4 cup medium-high heat oil, such as coconut or peanut
1 cup of each of the following, chopped:
  • carrots
  • beets
  • onions
  • broccoli
  • celery
  • zucchini
  • mushrooms
  • kelp noodles
  • plus 1 tbsp of chopped ginger
Sauce
1/4 cup of soy sauce, tamari or Bragg’s liquid aminos
1/4 cup of sweetener (honey, agave or brown sugar)
1/4 cup of apple cider vinegar (or balsamic)
Option: dash of toasted sesame oil

Directions

  1. Chop all of the vegetables while the oil warms, infuse with half the ginger
  2. Sautee the root veggies and onions until soft
  3. Then add the other veggies and sautee until starting to whilt
  4. Add the sauce, cover and steam 2-3 minutes
  5. Season to taste and enjoy!

 

Pesto Meets Beets Two Ways

Roasted Beets with Pesto

Remove the leaves from 1 bunch of basil.  Puree the basil with 3 T. toasted walnuts, 1 minced clove of garlic and enough olive oil to make a thick paste.  Season with salt.  Add grated parmesan cheese to taste, if you like.

Slice beets into half-inch thick rounds or half-rounds.  Toss with 1 T. olive oil and arrange on a baking sheet in a single layer.  Sprinkle with salt.  When the beets are nicely browned on one side, remove them from the oven and toss with the pesto.  Return them to the cookie sheet and bake for another 15 minutes.


Roasted Beets without Pesto

Boil water and cook three large or four medium beets until tender.

Peel and mince 3 cloves of garlic.

Cool the cooked beets in water, then drain and peel them.  Cut into quarters and place in a food processor with the garlic, 1/2 C. toasted walnuts, 1/4 C. each lemon juice and olive oil, and 1 C. finely grated parmesan cheese.  Puree until smooth.  Season with salt and pepper.

Toss with cooked spaghetti or other pasta.

This recipe comes from www.eatliverun.com

Shaved Kohlrabi Salad

Try this spring root vegetable salad with raw kohlrabi, beets, and radishes from E is for Eat.

Ingredients

  • 1 bunch baby kohlrabi
  • 2 nectarines
  • 1 chioggia beet
  • 2 radishes
  • 1 tablespoon finely minced shallots
  • 1 teaspoon finely minced ginger
  • 2 tablespoons olive oil
  • juice of 1/2 lemon
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon honey
  • salt & pepper, to taste
  • 1/4 cup toasted (slivered or sliced) almonds
  • 1 ounce semifirm cheese or nut cheese
  • mint (for garnish)

Directions

  1. Peel kohlrabi & beet and thinly slice with a mandoline. Thinly slice radish and nectarine.
  2. Using the whisking attachment of immersion blender, combine shallots, ginger, olive oil, lemon, mustard, honey and salt & pepper. Taste test and add more ingredients to your liking if necessary.
  3. Toss vegetables with dressing and top with almonds and cheese. Garnish with sprig of fresh mint.

Crunchy Arugula Beet Pizza

Peppery arugula and earthy, sweet beets combine to make this pizza an ode to spring.

Recipe and Photo by Sarah O’Toole of Cooking with CSA

Ingredients:

Pizza Crust

  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1 cup sesame seeds, ground (grind seeds in coffee grinder)
  • 1 cup grated beet
  • 1 Tbsp. arugula
  • 1 tsp. dried oregano
  • 2 Tbsp. coconut oil
  • 1/4 tsp. salt

Pizza Topping

  • 1 soft squash, shredded
  • 1/4 cup greek olives, chopped
  • 1 /4 cup red onion, chopped
  • 1/4 cup arugula, chopped
  • 1 jar pizza sauce (or Homemade)

Directions:

  1. Preheat oven to 350°F.
  2. In a food processor, process all pizza crust ingredients until it starts to form a ball.
  3. Oil baking sheet with coconut oil, spread pizza crust out on sheet 1/4 inch thick.
  4. Bake for 25 minutes.
  5. After 25 minutes take crust out of oven.
  6. Spread pizza sauce and all desired toppings over the top of the pizza.
  7. Place back in oven for 10 minutes or until sauce is hot.
  8. Slice and serve.
  9. Best to eat with fork and knife!

Simply Sauteed Beets

Roasting beets brings out their earthy sweetness, and sauteeing them adds an extra layer of crispy goodness.
Ingredients
  • 1 basket fresh beets, scrubbed
  • 2 tablespoons olive oil or clarified butter
  • 1 teaspoon salt
  • optional garnish with a dollop of goat cheese

Instructions

  1. Cut the tops and bottoms off of the beets (save for juicing). Place in a steaming apparatus of what you have. Cover and steam until fork tender, about 30 minutes. Remove and allow to cool enough to handle. Using a spoon, carefully remove the skin. Cut into even wedges.
  2. Heat a skillet over medium heat. Add in the oil, the beets, and the salt. Stir/toss occasionally for about 5 minutes. Remove from heat, garnish and enjoy immediately.