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Sunday, June 22, 2014

Sorghum & Citrus Sauteed Beet Greens (gluten free, vegan) for Meatless Monday

Yesterday at the farmers market I picked up a jar of organic sorghum syrup and a big bunch of baby beets with stems and greens attached.

If you've ever wondered if you can eat beet greens and what to do with them, or what to do with sorghum syrup, you might enjoy this Sorghum and Citrus Dressing. I like it so much that tomorrow I'll be tossing it on a plain salad along with some of those fresh hop flowers I got yesterday!

So for those of you who have wondered "Can you eat beet greens?", the answer is YES! I do it all the time when beets are in season. I like them sauteed with a bit of garlic and ginger and sprinkled with Tamari sauce, or just tossed into salads like regular greens.

But this time I decided to try and make use of sorghum syrup for the first time. I got a jar of organic sorghum syrup from the San Kor Tea stand at the farmers market where we always get our organic kale.You can also find sorghum syrup at health food stores or even some supermarkets in the healthy food section (i.e. in Canada I've seen it in Save-On and Choices).

For those of you who have never had sorghum syrup, it tastes a bit like a cross between molasses and honey. It's made out of the sorghum grain, so it's vegan.

Now I put this dressing on the beet greens and tossed it with some gluten free noodles (and by the way, this would go AWESOME with one of the fettuccine noodle recipes from my new book Recipes for Unusual Gluten Free Pasta: Pierogis, Dumplings, Desserts and More!), but this dish would also work well as a side dish, or over rice. 

Ingredients for Sorghum & Citrus Beet Greens (Serves 2-4)

1 Tbsp dijon mustard
2 Tbsp orange juice
1 Tbsp olive oil
2 tsp sorghum syrup
1 Tbsp apple cider vinegar
2 Tbsp water

1 bunch beet greens
1 Tbsp olive oil


1.  Mix together dijon, orange juice, oil, syrup, cider vinegar, and water. Heat either in a pot or microwave until sryup is melted and all ingredients are mixed together.

2. Wash beet leaves and stems. Strip leaves from beet stems and keep separated. Chop stems into 3/4"  slices. Tear leaves into bite-sized pieces.

3. In a large frying pan, heat oil over medium heat. Add beet stems and saute until softened, about 5 minutes. Add leaves and stir just until wilted (any longer and the greens will start to brown). Remove from heat and toss with 1-2 Tbsp of sorghum dressing, as desired.

Serve over rice, pasta, or as a side dish.

Have you ever cooked with sorghum syrup or beet greens?

Have you checked out my gluten free pasta book  Recipes for Unusual Gluten Free Pasta: Pierogis, Dumplings, Desserts and More! ? Get yourself a copy and start making GF won tons, pierogis, dumplings, and orzo today :)

This post was shared on the following great link parties: Real Food Recipe Roundup, Hearth and Soul Hop, Naturally Sweet Tuesday, Gluten Free & DIY Tuesday, Fat Tuesday, Gluten Free Wednesday, Plant Based Potluck Party,  

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