TURMERIC POLENTA WITH ROASTED BEETS AND GREENS

Recipe by Vidya Living

Makes 3-4 servings

INGREDIENTS AND PROCESS

Beet Green Pesto

4 stalks beet greens, washed & chopped
1 cup fresh spinach
½ bunch parsley
1 clove garlic (optional)
½ lemon, juiced
½ tsp salt (or to taste)

Combine the greens and garlic in a food processor or blender. Pulse until finely chopped. Add the salt, lemon juice and olive oil. Pulse again until well combined. Taste and adjust seasonings as desired. Transfer to a jar to store until ready to use.

Roasted Beets

4 small beets, peeled & cubed
olive oil 

Preheat the oven to 400F. Scrub, peel and cube the beets. Toss in olive oil and spread evenly across a baking sheet or pan. Add an inch of water of the pan. Cover with parchment paper to create a steaming effect for the beets. Roast in oven for 30 minutes, remove the cover and continue to cook for another 15 minutes, or until tender. Remove from oven.

Turmeric Polenta

1 tbsp ghee
1 tbsp turmeric powder
1 tbsp cumin seeds
1 tsp brown mustard seeds
1 cup polenta
3-4 cups water

While the beets are roasting, In a medium sauce pan, heat the ghee on low heat. Add the turmeric and cumin seeds to lightly toast in the pan for a minute, stirring frequently to avoid burning. Once fragrant, add the polenta and 1 cup of water. Bring to a boil, then reduce to low heat and stir every 2-3 minutes while continuing to add the water, cup by cup, until fully combined. Remove from heat, cover and set aside while you cook the greens.

Quick Greens

1 tbsp ghee
1 tbsp mustard seeds
1 bunch of fresh chard (or greens of choice)

In a skillet, heat the ghee on low heat. Add the mustard seeds to lightly toast in the pan for a minute, stirring frequently to avoid burning. This will be a quick process, less than a minute so don’t walk away to multi-task, or you’ll have a pan of popping seeds!

To serve, add the hot polenta to a bowl, layer with the pesto, roasted beets and greens. Enjoy hot!