this amazingly simple combination of foods has me excited!
partly because it was so simple to put together, and partly because it’s so delicious. it doesn’t hurt that it also happens to be so good for you healthy.
easter brunch was had. while i’m a huge fan of hollandaise sauce + runny poached eggs, we opted for a lighter, healthier menu this year.
super light, yet tasty, it felt good to eat such a clean meal. we both had two helpings and i have to say, i’m kind of hungry at the prospect of eating it again.
beets for brunch.
2 large beets (i used chioggia beets aka candy cane beets), skinned if necessary and cut into chunks
2 cups mixed wild, black and basmati rice, cooked
1 cup watercress or arugula, chopped
1 cup “nut tuna” - see previous post for additional recipe
1/2 lemon, sliced into quarters
boil or steam beets until tender, drain. serve beets over rice and top with watercress and nut tuna. squeeze some lemon over each dish before enjoying. i really recommend trying watercress in this dish if you can get it. watercress is highly nutritious - comparable to kale, collard and mustard greens. i am pretty sensitive to the flavor (i cannot eat it by itself), but in this dish, its flavor added a refreshing bite to the sweetness of the beets. if you can’t find it, use arugula, which will provide a similar bite.
unfortunately, i thought about this after, but next time i will add some diced avocado to the mix. YUM.
©2013 amanda corissa