We went to the farmer's market this morning and got some lovely beets and then the store had some pretty decent sockeye salmon. Here's what I came up with.
Roasted Beets with Sauteed Beet Greens
1 bunch beets, with greens
1 small onion, sliced
1 clove garlic, minced
Olive Oil
Salt and Pepper
Wash beets and greens well. Cut greens off and reserve. Cut beets into quarters (or smaller if large--you want about 1 inch pieces) and toss with olive oil and S&P. Roast at 350 for 45-60 minutes or until tender. Meanwhile, when beets are almost done, heat some olive oil in a pan. Add onions and garlic and saute until just done. Add beet greens (tough stems discarded and cut into 1 inch pieces) and saute until just tender. Add roasted beets and toss. Season with more salt and pepper if needed.
I served mine with Roasted Lemon Dill Sockeye Salmon. So good.
1 large Sockeye Salmon fillet (it might have a few bones in it, so be careful, especially if feeding to young children)
Olive oil
S&P
Dill weed (I used dried)
Juice of 1/2 lemon
Place salmon fillet in a large baking dish. Drizzle with olive oil and season with S&P, dill weed, and squeeze lemon over it. About 15 minutes into the beets roasting (at 350), add salmon, so that it cooks for a total of 30 minutes.
And yes, I served mine with some fresh corn (not Paleo), but it was worth it!
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