In this bowl, Samanha Kloss, a licensed acupuncturist in Colorado, talks about her use of roasted beets. Here, beets are served alongside the steamed beet greens, and paired with sweet potatoes, jade pearl rice, a fried egg, and sesame garlic tahini sauce.
In Chinese medicine (TCM), beets are used as a blood “tonic,” thus, they help the body to build blood. Dark leafy greens, such as beet greens, as well as eggs, and black sesame seeds, and avocado, are also viewed as foods that can help nourish the fluids and also help support blood production.
Please credit @fiveseasonstcm and @samanthaklossl.ac if you want to repost this recipe.
Author:
Samantha Kloss
Ingredients
1 bunch beets with greens
2 medium-sized sweet potatoes
1 cup jade pearl rice
½ an avocado
2 eggs (1 egg per serving)
black sesame seeds (for garnish)
2½ tbsp olive oil
salt (I prefer Celtic sea salt or Himalayan salt)
Sauce Ingredients
2 tbsp raw organic tahini (I like Artisana organic tahini)
1 ½ tsp toasted sesame oil
1 tbsp + ½ tsp tamari
½ small garlic clove
4-5 tbsp water (to thin out tahini paste, but feel free to adjust consistency to your liking!)
Directions
Wash the beets and beet greens.
Peel the sweet potatoes. (This is just my preference - if you like the skin and want a pack of nutrients, keep it on!)
Chop the beets and sweet potatoes into small ½ inch cubes.
Layer pan with parchment paper and add about 2 tbsp of olive oil, tossing evenly amongst beets and sweet potatoes.
Add 2-3 pinches of salt.
Roast beets and sweet potatoes on 400F for 30-40 minutes. At the halfway
mark (around 20 minutes), turn them over to make sure they cook evenly.
Start cooking the rice. DO NOT rinse jade pearl rice as the bamboo extract will
rinse off. However, if you are subbing out the rice for plain white rice
- all other rice should be washed.
Add 1 cup jade pearl rice to 1 ½ cups of water. Bring rice to a boil with lid on, and then lower to simmer and cook for about 20 mins. Check the rice and fluff/fork it as needed.
While rice is cooking, prepare the sauce. Add all sauce ingredients to a food processor or blender. I like my tahini a bit thick and creamy - add more water if you like it to be a thinner consistency.
Chop washed beet greens diagonally or laterally and discard the bottom stems. If you want to eat the stems - add them to the pan first and cook them for a few minutes before you add the beet greens. Heat a pan on low heat and Add 4-5 tbsp water and steam beet greens on low heat for about 2-3 minutes.
To cook the eggs - heat a pan on low, add about ½ tbsp butter or olive oil or use a non-stick pan. Crack eggs onto the pan once it’s heated up, and then flip them after about 1 minute or until eggs are no longer translucent.
Slice avocado.
Garnish with sesame seeds. I used black and white sesame seeds in the photo, but the black ones are extra medicinal and are used as blood and yin tonics in Chinese medicine!
