I was so excited to get turnips in my last Bountiful Baskets. Oh yum…I couldn’t wait to grill them in my skillet with some olive oil and garlic salt! One night, I grabbed the smaller one and started chopping it up.
Why does this smell sort of like a beet?
Why does it have red stripes on the inside?!
I tossed it in the skillet and cooked it with some carrots.
It still smells kind of like beets…I wonder if it’s a turnip-beet hybrid of some sort.
Later, as I was eating it — It even tastes kind of like beets. But it’s so good. This can’t be beets. Beets are disgusting.
I eventually texted Margaret to find out what these things are. Apparently my “turnips” are just ginormous beets. Whoops….
God has a funny sense of humor. See, I normally give my beets to my landlords. But I guess God thought it was high time I try beets again and realize that, you know what, they’re actually pretty delicious! And beautiful — just look at that inside! It’s like a red zebra in there.
Plus, God taught me a new recipe that I can share with you guys…. I hope you like it as much as I did!
Sweetly Sautéed Carrots and Beets
- 1/2 of one very large beet
- 2 large carrots (maybe giant is a better word)
- olive oil
- basil leaves
- salt (I like garlic salt)
- sweetener of some sort (sugar, Truvia, honey….)
- 1/4 cup beans (I used black beans, but any sort will work)
- Thoroughly wash the beet and carrots. Slice them into bite-sized pieces and boil in water in a skillet until the veggies are tender. Stir occasionally.
- Once the veggies are tender, add some olive oil (I probably did about a tablespoon, but I didn’t measure) and stir. Add two or three basil leaves (I had some frozen from a previous Bountiful Baskets) and salt and sweeten to taste. Add the beans and stir the mixture.
- Once everything is thoroughly heated and sautéed (it only takes a couple of minutes), dump the mess into a bowl and enjoy!
Do you like beets?
What is your favorite veggie?
CARROTS!!!! But spinach is a pretty close second.
Do you like turnips?