Have you ever had a conversation with your significant other that went something like this:
Sunday, 4 pm, apartment is filled with beautiful sunlight.
Ashley: I’m going to go somewhere dark for awhile.
Me: Um, okay. Is something wrong?
Ashley: No, everything’s fine. I’m just going in the bedroom and closing the curtains.
Ashley: I feel like there is too much sunlight today. Exits room.
Does anyone else think that is strange behavior? Should I be questioning if I am dating a vampire? I guess I better wait it out in the kitchen until I am sure. And since I’m in the kitchen, I might as well create something for dinner. (Maybe with extra garlic? Just in case…?)
- 2 bunches of beets and greens
- 2 cups water
- 1 cup french lentils, uncooked (optional)
- 1 pound of dry quinoa pasta
- 4 Tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- Freshly ground black pepper and sea salt to taste
- a sprinkle of nutritional yeast (optional)
- Wash the beets thoroughly. Chop the beet greens and put them aside. Place the beets in a medium pot, add enough water to cover, and bring to a boil. Cook on medium heat for 45 - 60 minutes, or until the skins can be rubbed off with your fingers. (To test one, fish it out of the pot with a pair of tongs and run it under cold water until it's cool enough to handle.) When the beets are ready, give them a few minutes to cool, then peel the beets using your fingers and cut them into bite-size pieces.
- Meanwhile, cook the lentils (if using). Add two cups of water to a saucepan and bring to a boil over medium-high heat, then reduce to a simmer. Add the lentils and cook until they are done (but not mushy), about 25 minutes. Drain if necessary.
- Cook the pasta according to package directions. Drain.
- Add one tablespoon of olive oil to a pan over medium-low heat and sauté the onions until translucent, about 5 minutes. Add the garlic and beet greens and sauté for an additional 3 -5 minutes, until the greens are tender. Remove the pan from the heat and toss contents with the olive oil, pasta, and beets. Top with freshly ground black pepper, sea salt, and a little nutritional yeast if desired.