Roasted Beet Bowl

I love combining vegetables and protein to make a meal. This is one of my more successful experiments. It starts with a sauce:

Garlic Yogurt Sauce

  • 1/2 c. Plain Greek yogurt
  • Juice of one lemon
  • 4 cloves garlic
  • 1/4 c cilantro
  • 1/4 c scallions, roughly chopped
  • Salt
  • Pepper

Combine all of the ingredients in a small food processor and puree. Set aside.

For the Bowl: 

  • 3 large beets with their tops on, peeled and cubed
  • 1 tsp. Olive oil
  • Beet greens, torn, destemmed
  • Lemon wedge
  • 7 1/2 oz. of tofu cut into rectangles
  • Salt 
  • Pepper

Preheat oven to 425 degrees. Stir beets together with oil, salt and pepper. Place in a baking sheet and roast for 25-30 minutes.

While the beets roast stir the beet greens with a little bit of olive oil, salt and pepper. Cook in a medium frying pan on medium heat. Add a squeeze of lemon and cover until greens are wilted. Place in a large bowl and cover.

Heat a frying pan over medium heat. Place the tofu in the pan and sprinkle with salt and pepper. Let the tofu brown, then turn and allow to brown on the other side. When browned on both sides, add to the bowl with the beet greens. 

When the beets are tender, add them to the tofu and beet greens and stir together with the yogurt sauce. 

This recipe makes enough for 2 mildly hungry people or 1 really hungry person. The result is earthy and garlicky and bright. 

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