Beets and Balsamic on a Bed of Quinoa

I have mentioned numerous times on the blog that I use as much of a vegetable as I can. The farmers at the farmer’s market have given me tips as to how they enjoy portions of the vegetable that I was accustomed to throwing away when I purchased vegetables from a conventional grocery store. I have come to appreciate the unique flavors of the stems, flowers, and leaves of many vegetables. Each has its own flavor and texture.

Beet greens can taste bitter to some people. They are a great extra in a salad as they add an additional flavor profile as well as nutrition to a house or mixed greens salad. Beet stems are great in a stir-fry, soup, or on their own.

This is a simple recipe that can be made with beet stems, broccoli stems, or chard stems (or all three).

Ingredients:
2-3 Cups Beet Stems washed and trimmed into 1/2 inch pieces
1/2 Yellow onion diced evenly
1/2 Cup Vegetable Broth (low sodium)
1/4 Cup Balsamic Vinegar

Instructions:
• Place all of the items in a pan on high heat.
• When the liquid begins to boil, turn the heat down to low/simmer and cover the pan.
• Check from time to time to make sure the liquid is not absorbed and the balsamic is beginning to caramelize.
• Test to see if the vegetables are to your preferable texture. Add 1/4 cup of water more (at a time) until vegetables cook to your preferred tenderness.
• When done, let rest in the covered pan for a few minutes.

Serve: alone, with nuts, or serve on a bed of quinoa, rice, or other grain.