Check Out My Sweet Beets

Hi Everyone!

Yesterday I did my blog on how to cook beets, which I was quite happy with. But, today I am sure you are wondering what items you can pair beets with to make a full lunch or dinner (or breakfast.. why not?). I know I gave you some ideas at the end of my last blog, but I would like to indulge you with a recipe that I made last night that includes a sauce that you can use with almost anything. This sauce is a staple in my diet, and maybe it will be in yours too! 

Read on to find out kiddos…….

1 package Rising Moon Butternut Squash Ravioli
1 cup roasted beets, sliced or cubed
5 green onions
2 cloves garlic, smashed
1 to 2 cups beet greens (I used greens from three beets… however much that makes)
Some salt and olive oil to use in the boiling in the water for the ravioli.

1/4 cup olive oil
1 tablespoon balsamic
1/2 tablespoon agave

Start by preparing and roasting the beets  - click here for directions on roasting beets. While the beets are roasting, prepare the green onions: cut the white parts into long strips and then cut in half lengthwise. Continue to cut the green parts into smaller slices. Chop up the beet greens and get them ready to sauté. Click here for more detailed instructions on how to prepare the beet greens.

Heat the water for the ravioli and add the salt and olive oil. Bring to a boil and pour in the ravioli. Cook according to directions on the package. Drain the ravioli.

Heat a skillet with 1/4 cup of the olive oil. Once it's heated, put in the smashed garlic. Cook until the garlic starts to get slightly brown. Add the green onions and cook for about 2 minutes. add the beet greens. and cook for about a minute. Add the roasted beets, the ravioli, the agave and balsamic and stir together so that everything is coated and warm.

Put on a plate and you're done!

Yay for colorful food!

How To Make The Garlicky-Agave-Balsamic Sauce Separate:
Mix together the balsamic, garlic, olive oil, and agave in a blender. Now you can use this to pour over already made dishes, salads, or anything that you want to eat with this sauce!

I borrowed this sauce out of Mark Bittman's How to Cook Everything Vegetarian Cookbook, which is one of the handiest cookbooks I own. It's a cookbook about how to cook every type of vegetable, noodle, grain, bean, spice, and anything else you can think of (besides meat of course) with many variations to each dish. I recommend that you pick it up!


I was so happy that I was able to use the Butternut Squash Ravioli. It had been in my freezer for months. Every time I cook it up it always tastes so delicious and I have no idea why it took me so long to make it! The whole mixture topped with the sauce made it taste like candy, but in a healthy way.

I always put on music when I cook, so this time I decided to listen to Mates of State. I listened to their last album Re-Arrange us over and over and loved it, but I probably overplayed it. This time I decided to listen to the prior album, Bring it Back. I listened to it a bit when it entered my music collection, but I hadn't really listened to it enough to form an opinion. Now I can't decide if I like Bring It Back more than Re-Arrange Us or the same. I guess that's a good thing, but I still need to pick up their newest album and their first three! If you haven't heard of them, they are an indie rock band made up of two members that are husband and wife. I would describe their music as indie pop, and I would say it is very catchy, but it's not too cute or poppy. When they sing together they harmonize beautifully, and you won't be able to help yourself from singing with them. They also use variety of instruments to bring you through each song to the end of the album. The colorful music was a perfect fit with the dinner.

I hope you enjoy!

Do you have a favorite beet recipe? Make a comment or Email Me, I'd love to hear from you!

Namaste,
Monica