There is no question about it, if you want to stay healthy, you have to eat your vegetables. When you pull all your fresh veggies out of the bag to clean them, its time to think twice before you chop off the tops of those root vegetables and send them to the compost pile. This macrobiotic beet recipe is a great way to take advantage of that whole vegetable.
To get all the nutrition out of the veggies like beets, carrots and daikon, you can clean them and either steam them or sauté the tops. All you need for a delicious addition of greens to your meal is a little Shoyu or Tamari, the gluten free version of soy sauce.
Today’s macrobiotic, gluten free recipe features beautiful beet tops, salmon and baked jeweled yams, prepared simply, packing tons of healthy minerals, protein, antioxidants and fiber.
- tops of 2 or 3 beets* (we saved the actual beets for another recipe)
- large jeweled yam*
- wild Atlantic Sockeye salmon
- chopped garlic*
- grapeseed oil
- sea salt
- barbecue sauce
* All organic, in accordance to macrobiotics
Pre-heat oven to 425F.
Clean yams and get them in the oven for at least 45 minutes.
Prepare the beet tops. Separate the stems from the leaves. Chop up the stems and lightly sauté just the stems with chopped garlic and sea salt for about 4-5 minutes until tender.
While the beet stems are cooking, sauté your onions and fry up the salmon in a skillet, add barbecue sauce to taste.
Put it all together and you have this delicious little feast!
Recipe by Judith Longo