Happy No Waste Wednesday!
I repurpose ingredients and leftovers to create new recipes that are just as delicious in hopes that:1) you don’t get tired of eating the same dish all week long, or forget about them in the back of the fridge 2) you don’t waste/throw out your food
What have I been craving lately? Beets. Raw, roasted, sautéed it doesn’t matter. I love them all! Their vibrant color, their natural sweetness…Man, I just can’t get enough! Hopefully by the end of this post you’ll feel the same way too.
Caramelized Beets and Carrot Salad
Cooked in coconut oil, these caramelized beets, carrots and radishes are tossed in cinnamon, nutmeg and turmeric with a dash of orange juice. Look at those colors? And, those flavors. Sweet, tangy and oh so delicious. I can’t but feel up”beet” when eating this salad.
Caramelized Beets and Carrots topped with an Over Easy Egg
Time to turnip the beet. I took the leftover beet salad and served it with an over easy egg. AH.MAY.ZING! The runny yolks paired with the sweet flavors from this salad. I have no words. My heart skipped a beet while eating this. So good!
Caramelized Beet and Farro Salad
Finally, I paired the beet salad with sweet potatoes and farro. The sweetness and the nuttiest of this dish is phenomenal! Aside from the flavors, my favorite thing about this dish is the amazing colors. I love that the farro absorbs the color of the beets. Look at that pink tone. Beautiful!
How do you enjoy beets?
How did you use your leftovers this week?
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