This dish is easy to make and packed with nutrition. Our blood needs those beets and the garbanzo beans add protein. Cooking them separately keeps them from turning red with the beet stir fry and makes for a nicer presentation. The parsley makes a fresh salad that can be served with any meal to add vitamins and raw enzymes.
Beet Stir Fry
- 2 tablespoons olive oil
- 1/4 cup red onions, chopped
- 1 tablespoon curry leaves, chopped
- 1 teaspoon black mustard seeds
- 3 medium beets, chopped small
- 1 cup beet stems, chopped
- 1 teaspoon garlic, minced
- 1 portabella mushroom, sliced
Heat the olive oil in a skillet on medium heat. Add the red onions and sauté until softened. Add the curry leaves and the mustard seeds and stir well. Next, add the beets and sauté for about three minutes or until the beets get softer but not mushy. Add the beet greens and stir. Cook just until the beet greens become a bright green, but do not overcook. Push the beet mixture to one side of the pan, add the garlic and the mushroom and fry together until the mushroom softens. Sautéing them separately like this will allow the mushroom to absorb all of the garlic flavor. Then mix well with the rest of the veggies. You can use salt and black pepper to taste.
Spiced Garbanzo Beans
- 1 tablespoon olive oil
- 1 can garbanzo beans (precooked)
- 1/4 cup red onions
- 1 teaspoon black mustard seeds
- 1 teaspoon turmeric
- 1 teaspoon cumin seeds
- Salt and pepper to taste
In a separate pan, heat the olive oil and sauté the red onions, then add the mustard seeds, turmeric, and cumin seeds. Add the garbanzo beans, and salt and pepper to taste. Mix well and cook for a very short time, just to get the beans coated with the spices.
Parsley Salad
- 2 cups parsley, finely chopped
- 1 cup tomatoes, diced
- 1/2 cup red onion, minced
- 1 full lemon squeezed
- Salt and pepper to taste
Place the chopped parsley in a mixing bowl, add the tomatoes, onions, and the lemon juice and mix well. Salt and pepper to taste.
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