Robust, hearty and oh so delicious, a recipes to boost your health through those tough winter months
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Ingredients
- 1 butternut squash, baked and cubed
- 1 large beet or 3 small, either quartered or in large bite-size pieces
- 1 bunch of rainbow chard, washed thoroughly and chopped
- 3 cloves garlic, minced or pressed
- 1 red onion, chopped
- 1-inch piece of fresh ginger, grated or minced
- 3 tbsp extra-virgin olive oil
- ¼ cup water
- crumbled toasted goat cheese
Directions
- Heat large skillet on stovetop. Add two tbsp olive oil and heat for 23 minutes.
- Add half of the red onion and let cook for about 10 minutes, stirring in pan with a wooden spoon until soft.
- Add 2 cloves garlic, ginger, beets and ¼ cup water. Cover pan and let beets cook until slightly tender, about 10 minutes.
- Once the beets are cooked, remove from pan (with garlic, onion, and ginger, and set aside).
- Add the last tbsp of oil and the second half of the red onion, 1 garlic clove, and let cook for about 5 minutes.
- Add rainbow chard. Cover pan and let cook for about 12 minutes or until tender.
- While chard is cooking, put goat cheese on a small pan under the broiler for a few minutes until browned.
- When greens are cooked, place in bowl with beets and squash and gently mix together.
- Add toasted goat cheese on top and/or your favorite toasted seeds or nuts. Enjoy!
You may also enjoy reading 5 Steps for Mindful Eating by Lysa Ingalsbe
