Beets Greens and Grains with Feta

a bunch of beets and their greens

¾ chopped walnuts

1-2T butter

1c of quinoa blend*

2c cold filtered water

2±T BTB soup base in cooking water

1 lg. leek - sliced

crumbled feta cheese

Pick a bunch of healthy looking beets with good tops.  Cut off the tops, at the base of the stems, set aside the stems and tops.  Scrub the beets, don't peel them, but cut off any bad areas.  Slice and wash the greens and stems in your salad spinner.  (You do have one right?  If not I recommend the Progressive brand spinner sold for under $10 at Walmart - excellent!)  

In a 2-3 quart pot, dry toast the walnuts.  When their nutty scent is released and they're lightly browned, remove from the heat.  After this cools just a bit, add the grains and butter.  *I decided against the sorghum in the original picture and used the quinoa, millet and buckwheat shown here.  Stir this together, turn on the heat and add water, a little at a time for a few minutes.  Add the remaining water and soup base.  Cook this about 8 minutes before adding the leek slices.  Simmer over low heat until all the water is absorbed.

Okay, back to the beets!  While the grains are simmering, cut the beets into ½" cubes and simmer, in a little water, in a covered pan, until they start to soften.  Add the chopped-sliced stems and greens and simmer, covered.  When the beets and stems are tender, drain the liquid.  (Use this later for a dark soup base, or give it to your dogs with their dry food!)

Combine the beets, greens and the grain mixture in a casserole dish.  Top with crumbled feta cheese.  Cover until the cheese melts a bit.  This is a great vegetarian main dish, or as a side to meat, chicken or fish.  

Remember, food that goes down red, often comes out red!

This is caused by betanin, in purple-red beets  which is similar to the beta carotene, responsible for the orange color in carrots.  If this happens. . .don't be alarmed. 😉 Lin