Not exact matches
1 - 2 Tbsp olive oil 1 clove garlic, minced 1/2 onion, diced (
yellow or red will work) 1 pound
beets (about 2 medium -
sized or 3 baby
beets), peeled and chopped into 1 / 2 - inch pieces 1 cup Israeli couscous 1 1/4 cups water 1/4 tsp kosher salt + more to taste pepper to taste
2 tbsp olive oil 1
yellow onion, chopped 4 cloves garlic, minced 8 small
beets, peeled & quartered (we used Chioggia
beets) 4 medium
sized carrots, sliced in large pieces 2 sprigs thyme sea salt & pepper to taste 2 tbsp tomato paste 1 cup red wine 2 cups vegetable stock 3 bay leaves 2 tsp arrowroot powder, solved in 2 tbsp water (optional)
• Dark, leafy greens like kale, romaine, Swiss chard, watercress, endive, bok choy, escarole, spinach, duckweed, collard greens, mustard greens, dandelion greens,
beet greens • Mix greens with coarsely chopped
yellow or dark orange vegetables (e.g. shredded carrots, squash), green beans, or broccoli of appropriate
size.