I realized I have way more dessert recipes on here than veggie recipes, so I decided to share one with you! Not that theres anything wrong with a lot of yummy desserts, psh. Come on. Obviously by now you know I like to indulge every once and a while. Okay, a lot of the time. Especially dark chocolate.. oh man. weak spot right there. I could eat A LOT of chocolate. Probably because I have a magnesium deficiency at the moment (hello blood tests last week) and my body wants some more. Cacao, the bean chocolate is made from, is loaded with magnesium. Any excuse to eat more chocolate, right?
I’m back at Founding Farmers Restaurant and man oh man, I kind of forgot how ridiculously high paced serving is. I took a little sabbatical for a month and a half because the month of December was ridiculously busy, in all the best ways. I went to Denver for Nutritional Therapy training, my brother retired from the coast guard and came back home, christmas happened, the new year came, and then my brother got married to the most amazing woman!!! Life has been pretty great! I’m so happy I was financially able to take time off to spend with my loved ones during the holidays, and I’m proud of myself for taking the plunge to set work aside to do so. I think a lot of people get wrapped up in the idea that they can’t change their lives or take time off work when they really need to. You definitely can! And I suggest doing it for your own health and sanity every once and a while. Of course serving isn’t the same as plenty of other jobs, but you get what I mean. It’s important to have some quality “me” time thrown into a busy, stressful life. So if you’ve been looking for an “okay” from the universe to go ahead and spend a day at the spa, here it is! Take a day off to relax at home and do nothing, or just take a vacation! Go do it! You will thank you.
Alright y’all this is dish is the freakin’ bomb. Coconut aminos are thrown into the mix here, and if you’re not familiar let me introduce you. They’re very similar to soy sauce, but sans gluten and a bit sweeter. I go into more detail about Coconut aminos in my Deconstructed California Roll Recipe post.They’re a great way to add a little switch up to any dish. Get yourself some and enjoy experimenting!
- 1 bunch of rainbow chard leaves, rinsed & chopped
- 3 medium (golden or red) beets, rinsed and cut into cubes
- 1/2 red onion, diced
- 5 cloves of garlic, diced
- 2tbsp coconut aminos
- 3 tbsp extra virgin olive oil
- 2 tbsp butter
- 3 tsp salt
- pepper to taste
- To Roast The Beets:
- Preheat oven to 375
- Wash and cut beets into 1″ cubes. Evenly lay out on a baking sheet
- Add 1 tbsp olive oil and 1 tsp salt to the beets, mix with hands until beets are well covered.
- Bake for 25 minutes or until beets are soft when poked with a fork. Set aside.
- For the Sautée:
- In a medium cast iron over medium-high heat, add 2 tbsp butter and 2 tbsp olive oil.
- Once butter is melted and starting to brown, add diced onion and garlic. Cook for about 2-3 minutes until onion becomes translucent
- Add chopped rainbow chard and cook another 3 minutes until chard begins to wilt.
- Add the roasted beets to the mix
- Sprinkle 2 tsp salt, 2 tbsp coconut aminos and pepper to taste. Mix well
- Serve and Enjoy!