Introducing our new favorite Paleo Side Dish! This was a totally random dish that I made the other night to go with our left over Risotto. Let me tell you…they were wonderful! My husband had to restrain himself from eating all of them in order to have a few left over for his lunch. They were very simple and easy to make and can go with so many different meals due to their gentle flavors. These wonderful and highly nutritious beets will definitely be making a regular appearance as a side dish during dinner time.
- 5 – 6 Medium Golden Beets (trimmed & peeled)
- 3 Sprigs Fresh Thyme
- 2 Tbsp Honey (use organic if possible)
- 4 Cups Water
- Slice your beets into 1/4 ” slices.
- Place beets flat into a large and deep skillet. (mine fit in 2 layers)
- Sprinkle in the thyme leaves and drizzle in the honey.
- Add the water over the beets to make sure they are all submerged.
- Place a lid on the skillet and begin cooking. Once the water starts to boil, lower the heat to medium/high.
- Cook the beets partially covered for 25 – 30 minutes. Check and stir them gently occasionally. Once they have softened they are ready.
- Remove from the heat and let them sit in the juice for a few minutes.
* This amount of time will still leave the beets sightly hard and crunchy, if you prefer them softer simply cook a bit longer.
Serve and Enjoy
Beets make an amazing and healthy side dish for any meal. They are full of phytonutrients and vitamins, some of which may even help fight off cancer! From lowering blood pressure to giving you your daily dose of fiber these guys pack a punch in your daily intake of healthy foods. There are many different ways to enjoy them, you can pickle them, steam them, juice them, eat them raw and even make an amazing soup from them called Barszcz. I will post my moms recipe on here for this soup once I have been able to master making it. While the origins of the soup are Ukranian and many eastern and central European countries have their own take on the soup, each family has a recipe handed down from mother to daughter and is very popular around holidays.
Alright back to the beets themselves. I found an awesome article about some of the benefits of beets here. Have a read through and see why adding these guys into your diet is worth it.
For the side dish pictured above, I chose to steam the beets with a water and vinegar mixture. You can cook them for less or even more time if you choose, but remember the longer you cook them, the more nutrients you lose so try not to over do it. This is such a simple dish that will go with just about anything. Best of all it won’t take you long to make for all the busy people out there trying to eat healthy.
- 6 Medium Red Beets
- 4 Medium Golden Beets
- 2 Tbsp White Vinegar
- 4 Tbsp Red Wine Vinegar
- 8 Cups Water
- 2 Tbsp Olive Oil
- Peel your beets and cut them into wedges. **Use gloves otherwise you will be walking around with bright red hands for awhile**
- Fill a large deep pan with the water, oil and vinegars then place your beets in.
- Cover then cook on high for 20 minutes or until most of the water steams out.
I served mine drizzled with a Balsamic Vinegar Reduction.
8 Tbsp Balsamic Vinegar and 2 Tbsp Water. Slowly reduced in a pan on medium heat.
Alright, I am finally back in the swing of things. It has been a crazy April thus far and needless to say I have been delinquent with my blog writing. This past weekend my husband and I went on a wonderful getaway to the stormy West Coast of Vancouver Island. Hiking in the pouring rain with our pup sure worked up an appetite. On our final evening in our beautiful hotel set a top a cliff overlooking the stormy waters below, we had an outstanding dinner! That dinner was the inspiration for this post and last night’s dinner. The chef prepared a massive bowl of fresh mussels served up in a bacon, white wine and garlic cream sauce which is what I tried to re-create. So below is my version of this meal, granted the professional chef at the 5 star restaurant did a far better job but if I do say so myself these mussels were pretty outstanding! Next time I will use more bacon because you can never have enough of that 🙂
Hope you enjoy this simple, rich and quick to make dinner.
- 1 Kg Fresh Mussels (scrubbed and de-bearded) *when buying them make sure they are closed, this means they are fresh*
- 3 Large Cloves Garlic (minced)
- 1 Small Shallot (minced)
- 2 Sprigs Fresh Thyme
- 4 – 6 Strips of Smoked Bacon
- 1 Cup Dry White Wine
- 3/4 Cup Cream
- 1 1/2 Tbsps Smoked Paprika
- 1 Tbsp White Pepper
- 1 Handful of Chives (finely chopped)
- 1 Handful of Italian Parsley (finely chopped)
- Seasoning Salt to taste
- In a Large non-stick pot cook your bacon until it is crispy. Set it aside on some paper towel.
- Turn heat down to medium and put in your shallots and garlic and saute them in the bacon grease (approx. 1 minute)
- De-glaze the pot with your wine. Cook until the alcohol evaporates (approx. 8 minutes)
- Add in your Thyme and seasonings.
- Pour in your cream and bring to a boil and let the tastes combine for about 5 minutes.
- Place the mussels in the pot and cook them covered until they open (approx 5 minutes)
- Stir the mussels in the sauce for a few more minutes to let them take on the cream sauce flavor.
- Finely chop up your crispy bacon.
- Toss in the bacon bits, chives and parsley and stir.
- Place everything into a deep bowl and serve immediately.