Well it seems summer has finally graced the Pacific Northwest with its presence. True to form it became hot just after the 4th of July. Signs of summer around here include the smell of baby sun block, sun hats, warm nights and a CSA box full of wonderful produce. This weekend Margot and I enjoyed her first swimming experience. And let me just say that there are few things in life as adorable as a baby girl in a pink ruffled swimming suit. We also enjoyed lots of salad, basil, spinach and beets, which brings me to a quick and yummy, albeit, unique way to eat beets.
With Chris working more hours I'm looking for even more ways to streamline weeknight dinners. This recipe is great because almost all of it can easily be made in advance and then just thrown together. It's also very light which is nice for summer and is equally good cold (as a salad) or hot. This recipe comes from the Everyday Food: Fresh Flavor Fast cook book. However I have made a number of alterations to make this work as a weeknight meal. The original recipe can be found here.
Brazilian Rice and Beans
2 medium beets, scrubbed and ends trimmed
1/2 small onion diced OR 3-4 green onions chopped
1/4 cup cilantro chopped
1/4 cup of grated cheddar cheese
1 can of black beans
1 clove of garlic or 1 garlic whistle
cooked white or brown rice
Bring beets to a boil in a small pot of water. Reduce to a simmer and cook, covered for 30-40 minutes until tender. Saute the garlic and a third of the chopped onion in some olive oil for 1-2 minutes. Add the can of black beans. Cook on low for 10-15 minutes. Season to taste with salt and pepper. Once beets are tender let them cool a few minutes then peel of the skin. It should come right off. And chop beets. Place some rice on each plate and top the rice with the beans. Place beets alongside rice and beans. Top with cheese, cilantro and onions. Enjoy!