Easy // 30 min (Cook beets ahead) // Serves 4 to 6

Deep Skillet, wok or large pot
Small pot for broth
Microplane Zester
Peeler (Serrated Preferred)

Harvest Ingredients
1 Bunch Beet Greens, chiffonade
1 Bunch Broccoli, florets & peeled diced stems
1 Bunch Red Kale, chiffonade
3 Rainbow Carrots, ribbons & diced cores
1 Large Yellow Squash, large dice

1 Bunch Beets, cooked, peeled bite sized slices
2-3 Medium Heirloom Tomatoes, fine dice
1 Small Grapefruit, juice & zest

Other Ingredients
1 Large Onion, half moon slices
2 Cloves Garlic, sliced
1/4 Cup EVOO
1/2 Tsp Black Pepper
1 Tsp Sea Salt
1 Quart Harvest Veggie Broth
1 Small shallot, rings
1 Tsp Salt & 1/2 Tsp Black Pepper
1 Tbs EVOO
(Opt) 1 1/2 Tbs Sweet Marsala or Grape Juice

Step 1: I cook the beets in advance so they can cool in their liquid.  Planning ahead saves time.  Rub off the skins, slice into 1/4 moons, combine w/ the shallot, diced tomato, grapefruit juice & zest & all the other GARNISH flavorings.  Stir & chill.  This can all be made well it advance to let the flavors marry.  Start the broth, prep out all the vegetables.  The carrots ribbons & beet stained shallots & tomatoes are stars!

Step 2: Saute the onions & yellow squash in 1/4 cup evoo w/ black pepper over high heat until they begin to brown, about 5 mins.  Add garlic & salt and toss for a minute.  Add broth, carrot diced carrot cores & broc stems.  Bring to a boil.  Add the broccoli florets, kale & beet greens & boil until tender. 

Step 3: Reduce the heat to a simmer, add in the carrot ribbons and cook for just a few mins longer.  They should have the al dente resistance we all so like in pasta.  Mound high on serving plates w/ pasta ribbons aloft.  Arrange the electric beet garnish around the side.  This dish is a looker!


Fun Fact: For a hearty main entrée, I served mine w/ meatless Kamut meatballs.  Sear off some organic grass fed beef chunks, your favorite meatballs, sausages or lamb.  Or add garbanzos, quinoa, brown rice.  Garnish w/ the traditional sour cream or Bulgarian or Greek yogurt.  Share your versions on social media. :)