Experience Nutrition: The Farm at South Mountain CSA: Beets Roots & Greens Bowl Recipe

I am so honored to intuitively create recipes for The Farm at South Mountain CSA (Community Supported Agriculture) members, And, I’m happy to share this week’s Winter Arizona recipe with you.

As many of you are aware, I live in a wonderful area of Phoenix, Arizona with incredible urban farms right in my neighborhood, including The Farm at South Mountain. For four years I’ve been teaching hands-on plant-based farm-to-table cooking experiences at The Farm and have been intuitively creating recipes with the weekly CSA box. This week is actually Recipe #55!

Excited to meet the new farmers at The Farm…Olive, DJ, Nicole, Meredith, with Melanie Albert.

 

 

 The Winter CSA for November 21, 2020 includes:

• Detroit Red Beets
• Purple Daikon Radishes
• Rainbow Swiss Chard
• Curly Leaf Lettuce
• Lemon Basil
• Eggs

 

 

 

 

 

 

 

 

 

 

 

BEETS & DAIKON RADISH BOWL

This week’s recipe was inspired by the beautiful beets and purple daikon radishes. Create your Veggie Bowl with the beet roots and greens, daikon radishes, Lemon Basil Cashew Cream, quinoa and walnuts for a beautiful Winter dish.

Steps to Prepare the Dish

1. Roast the beets, daikon radishes, and green onions.
2. Prepare the Lemon Basil Cashew Cream
3. Sauté the Beet Greens.
4. Plate the roasted roots, sautéed greens, Lemon Basil Cashew Cream, and walnuts.

Enjoy the Beets Bowl video for step-by-step visuals of the cooking process. Scroll down for the recipes.

All Recipes Serve 2

ROASTED BEETS, DAIKON RADISHES  & GREEN ONIONS

 

Roast the Winter roots for your simple-to-prepare, tasty farm-to-table veggie bowl.

SIMPLE INGREDIENTS

• 2 beet roots
• 2 daikon radishes
• 3-4 green onions, sliced
• 3 tbsp extra virgin olive oil
• 3 tbsp dried herbs, such as Herbs de Provence
• Pinch sea salt

SIMPLE STEPS

• Pre-heat oven to 425 degrees F.
• Cut beet roots, daikon radishes into unique shapes and sizes.
• Place roots (beets and radishes separately) and onions into a small bowl. Coat with olive oil, dried herbs, and sea salt.
• Place roots, not touching, on parchment-lined sheet pan.
• Layer onions on parchment-lined sheet pan.
• Roast for 12 minutes.
• Flip the veggies.
• Roast another 12-15 minutes.

 SIMPLE LEMON BASIL CASHEW CREAM

 

 

 

 

Create this simple plant-based cream with the lemon basil to enjoy with roasted roots.

SIMPLE INGREDIENTS

• 1 cup raw cashews, pre-soaked in water for 2-4 hours
• ¼ cup lemon basil leaves
• 2 green onions
• 2 tbsp lemon juice
• ¼ cup nutritional yeast
• Pinch sea salt
• 2 tbsp olive oil

SIMPLE STEPS

• Place all ingredients into food processor.
• Process until chunky.
• Stream in olive oil while processing.
• Process to desired level of creaminess.

SAUTEED BEET GREENS

 

 

 

Create this quick sauteed beet green side to enjoy with the Roasted Beets and Radishes Bowl.

SIMPLE INGREDIENTS

• Tops of 2 beets, sliced (greens and stems sliced separately)
• 2 green onions sliced
• 2 tbsp extra virgin olive oil
• Pinch sea salt

SIMPLE STEPS

• Pre-heat sauté pan on medium.
• Pour olive oil into pan.
• Add onions.
• Sauté for 3 minutes.
• Add beets stems.
• Sauté for 1 minute.
• Add beet greens.
• Add pinch sea salt.
• Sauté for 3 minutes.

NEW Online Plant-Based Food Art Program

Interested in learning more about plant-based cooking and creating beautiful dishes, I invite you to register for our new 3-Day Food Art course. Learn how to prepare the recipes and create beautiful dishes: Avocado Tartare, Roasted Veggie Bowl, and Raw Carrot Cake. CLICK TO REGISTER.