Wednesday, April 27, 2011

Beets me.

Note to self: do not go to muscle pump and then bike home.

Unless I want to get passed by everyone in the bike lane. Sad.

Note to self: do not mix yogurt and protein powder.

No matter how hungry I am after the muscle pump/biking sesh. It just does not taste good.

Note to self: cook with beets more often.

They are so good. And they never fail to photograph perfectly. Sigh, they're just the best veggie ever. #dramaqueen

Fancy Schmancy Beet Barley Risotto

  • 1/2 cup barley, uncooked
  • 1 1/2 medium sized beets, cooked
  • 1 teaspoon olive oil
  • 3 cloves garlic
  • 1/2 teaspoon red wine vinegar
  • 1/4 cup chopped mushrooms, cooked (I used frozen)
  • salt/pepper/garlic and herb seasoning to taste
  • garnish: walnuts and cilantro

Cook barley in a pot with one cup of water. After about 15 minutes, add the olive oil, cooked beets, and garlic to the pot. 

Stir for a few minutes over medium heat, and add the mushrooms. Continue cooking until the barley has softened (about 5-10 minutes). 

Add the vinegar, salt, pepper, and garlic and herb seasoning.  Garnish with chopped walnuts and cilantro.

Oh so good. And oh so easy. You will not regret making this.

Plus, purple food is too pretty to pass up. :)

Beets: yay or nay? Sometimes I feel like I'm the only one who's in the beet fan club.  

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