I know you are all doing a double take right now. This can’t be the same girl that only posts recipes with butter and cream, it must be someone else! Contrary to what you all might believe, I really do love all kinds of vegetables. It’s my better half that doesn’t like any vegetables, except potatoes and corn, if you even consider those in that category! I had never cooked with beets before, so when I made my weekly stop at Visser Farms a few weeks ago, I asked about these golden beets. I actually only knew about red beets, but the vendor told me golden beets are even sweeter. So I had some broccoli and fresh tomatoes, and decided to make this warm Golden Beet Medley. I added olive oil and some fresh thyme, along with curry powder and salt and pepper, and there you go, healthy, and oh so full of flavor, and super easy to make!
I’m so looking forward to next week for two reasons. The first being on Monday June 30th it will be our 24th wedding anniversary! Next year we plan on renewing our vows on the beach in front of Big Red. The second being, P.J. our youngest son, is coming here to Macatawa to visit on July 1st, he is staying ten days with us and then heading back to Arizona to be with us for another week! You have no idea how excited I am! The last time I got to see our boys was for my birthday in March. It will have been 4 months, and that is about the longest I can go without seeing them. I did however go 7 months one time. Morgan will be joining us here in September for a few days and I can’t wait to see him too!
We are having Steak tonight for dinner, and I’m going to try and sneak in some of these vegetables for our dinner tonight. Do you think Pete will notice? This flavor combination would be great with any fresh vegetables that you might have on hand. So fresh and easy! Let me know what you think of my healthy recipe? As always thanks for reading! Love, Stacey
Golden Beet Medley
Recipe by: Stacey Evans
Makes 2 servings
• 3 small golden beets peeled and sliced
• 1 cup broccoli cut into small pieces
• 2 small tomatoes, cut into wedges
• 3 Tbs. olive oil
• 1 tsp. yellow curry powder
• 1 Tbs. fresh thyme chopped
• 1 tsp. salt
• 1 tsp. pepper
1. In a medium size skillet, add olive oil over medium heat.
2. Add beets and cook until fork tender, about 5 minutes.
3. Add broccoli and cook for another 2 minutes.
4. Add fresh tomato wedges and stir.
5. Add curry powder, fresh thyme and salt and pepper, stir and cook for another minute more.
6. Serve warm.