Aw yeah, aw beets! They make my heart beat with every bite- literally. The root is high in fiber, heart-healthy folate, manganese (aids in normalizing blood sugar as well as healthy brain function), and potassium (aids in healthy heart function). The leaves are even healthier! High in folate, iron, and vitamins A, B1, B2, B6, and C. Enjoy this recipe that uses both the root and the green for a high protein, nutrient rich breakfast. The ultimate breakfast of champions (yeah, sorry Wheaties). Store them in the fridge to grab n’ go on those hectic mornings!
-makes one dozen lil quiches
- -one dozen eggs
- -two large bunches of beets (with greens, of course!)
- -one onion
- -olive oil
- -one tablespoon stone ground mustard
preheat oven to 350 degrees
1. Slice beets rather thin (I use my mandolin slicer). Chop onion.
2. Place beets and onion in glass roasting dish or baking sheet and toss together with a healthy splash of olive oil. Tip: do not sprinkle salt on them just yet! This causes some funky discoloration, especially with the golden beets. Wait until they come out of the oven to add some salty love.
3. While beets are roasting, chop up those greens finely.
4. In a mixing bowl, beat the eggs gently and add greens. Add the seasonings of your choice- in this case, I add one tablespoon of the stone-ground mustard and mix well.
5. Ladle or pour egg/greens mixture into well-greases muffin tins. Fill almost to the top- leave a half of an inch or so.
6. Once the beets are done roasting, remove from the oven and let them chill for a few. Once cooled, spoon a good helping on to the top of the eggs/greens.
7. Bake these beauties for 15-20 minutes. They are done when the tops are not too jiggly (they will continue to cook a bit after you remove them, so you do not want to overbake.)
8. Now you can salt and pepper to taste. Let cool for a few, then remove with a spoon.